Mary Berry’s Mixed Bean and Red Pepper Chilli
Mary Berry's mixed bean and red pepper chilli is a brilliant substantial vegetarian dinner. We love it piled onto jacket potatoes or served with fluffy rice.
Introduction
Delicious for everyone, not just vegetarians, this healthy chilli is bursting with flavour. Serve it with guacamole to make it extra special, and with soured cream, too, if liked.
Ingredients
| 2 tbsp | olive oil |
| 1 | large onion, finely chopped |
| 1 | red pepper, deseeded and finely diced |
| 2 | garlic cloves, finely grated |
| 1 tbsp each of | ground cumin and ground coriander |
| 1 tsp | sweet smoked paprika |
| ¼ tsp | hot chilli powder |
| 2 x 400g tins | mixed salad beans, drained and rinsed |
| 1 x 400g tin | chopped tomatoes |
| 500g (1lb 2oz) | passata |
| 300ml (½ pint) | vegetable stock |
| 1 tbsp | tomato purée |
| 1 tbsp | mango chutney |
| 1 × 198g tin | sweetcorn, drained |
| Small bunch of | coriander, leaves chopped |
Method
Heat the oil in a deep, lidded, frying pan over a high heat. Add the onion and pepper and fry for 3–4 minutes. Add the garlic and spices and fry for 10 seconds.
Stir in the beans, chopped tomatoes, passata, stock, purée and mango chutney. Season with salt and freshly ground black pepper. Bring up to the boil, then reduce the heat, cover with a lid and simmer for about 40 minutes.
Check the seasoning and stir in the sweetcorn and coriander.
Serve the chilli hot with rice, some grated cheese, soured cream and guacamole (see page 37 of Mary Makes It Easy), if liked.
Mary’s Tips: Chilli can be made up to 8 hours ahead and reheated. Not suitable for freezing.
