Bean and Roasted Pepper Chilli

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    452
based on 5 ratings

Perfect for a large gathering or for batch cooking. You can freeze the chilli for easy and delicious weeknight meals, a great quick dinner to have on hand.

recipe updated Jan 6, 2025

Ingredients

  • Red bell pepper icon
    Red bell pepper
    150 g
  • Onion icon
    Onion
    150 g
  • Celery stalk icon
    Celery stalk
    50 g
  • Yellow bell pepper icon
    Yellow bell pepper
    150 g
  • Canned red kidney beans icon
    Canned red kidney beans
    400 g
  • Canned black beans icon
    Canned black beans
    400 g
  • Pinto beans icon
    Pinto beans
    400 g
  • Vegetable oil icon
    Vegetable oil
    2 tablespoons
  • Chipotle paste icon
    Chipotle paste
    1 ½ tablespoons
  • Red wine vinegar icon
    Red wine vinegar
    30 ml
  • Cocoa powder icon
    Cocoa powder
    1 tablespoon
  • Paprika icon
    Paprika
    1 tablespoon
  • Marjoram icon
    Marjoram
    1 tablespoon
  • Cumin seeds icon
    Cumin seeds
    1 tablespoon
  • Ground cinnamon icon
    Ground cinnamon
    1 teaspoon
  • Water icon
    Water
    3 tablespoons
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    800 g
  • Vegetable stock icon
    Vegetable stock
    400 g
  • Granulated sugar icon
    Granulated sugar
    1 teaspoon
  • Tomato purée icon
    Tomato purée
    1 ½ tablespoons

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Baking tray - large
  • kCook icon Small bowl
  • kCook icon Cooking chef xl bowl

Step preview

  1. Pre-heat oven - 200°C
  2. Add vegetable oil and red bell pepper to a clean baking tray
  3. Mix until coated
  4. Roast - 20 min, 200°C
  5. Remove from oven then set aside
  6. Add chipotle paste, red wine vinegar, cocoa powder, paprika, marjoram, cumin seeds, ground cinnamon and water to a clean small bowl
  7. Mix until combined then set aside
  8. Attach the Stir Tool
  9. Add vegetable oil to the Cooking Chef XL Bowl
  10. Lift the Cooking Chef head and fit the heat shield
  11. Heat with splashguard fitted until combined - 1 min, 120°C, Speed OFF
  12. Then add onion, celery stalk and yellow bell pepper to the Cooking Chef XL Bowl
  13. Cook with splashguard fitted until softened - 5 min, 120°C, Stir 2
  14. Then add canned chopped tomatoes, vegetable stock, granulated sugar and tomato purée to the Cooking Chef XL Bowl
  15. Transfer roasted vegetables to Cooking Chef XL Bowl
  16. Transfer content of small bowl to Cooking Chef XL Bowl
  17. Cook with splashguard fitted until combined - 2 min, 110°C, Stir 2
  18. Season to taste
  19. Cook with splashguard fitted until thickened - 1 hr 25 min, 102°C, Stir 3
  20. Then add canned red kidney beans, canned black beans and pinto beans to the Cooking Chef XL Bowl
  21. Cook with splashguard fitted until cooked through - 15 min, 102°C, Stir 3
  22. Serve
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