This Double Bean & Roasted Pepper Chilli transforms simple ingredients into a soul-warming masterpiece that rivals any meat-based version. Combining protein-packed black beans and kidney beans with sweet roasted bell peppers, this chilli delivers complex smoky flavors and satisfying heartiness in every spoonful. The secret lies in roasting the peppers first, which adds a deep, caramelized sweetness that perfectly balances the warming spices. This recipe generously serves 6-8 people, making it ideal for feeding a crowd, meal prep for the week, or cozy family dinners when you want something both nourishing and comforting.
What Makes This Chilli Stand Out
The magic happens when you take the time to roast the peppers until their edges are charred and their natural sugars caramelize. This extra step creates layers of flavor that you simply can’t achieve with raw peppers. Combined with two types of beans, aromatic spices, and a rich tomato base, this chilli develops the kind of deep, complex taste that gets better with each bite.
Essential Ingredients
For the roasted peppers:
- 3 large red bell peppers
- 2 large yellow bell peppers
- 1 large poblano pepper
- 2 tablespoons olive oil
For the chilli base:
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 jalapeño peppers, seeded and finely diced
- 2 tablespoons tomato paste
For the beans and liquid:
- 2 cans black beans, drained and rinsed
- 2 cans kidney beans, drained and rinsed
- 1 can diced tomatoes (28 ounces)
- 2 cups vegetable broth
- 1 cup strong coffee (cooled)
For the spice blend:
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1/2 teaspoon chipotle powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For finishing touches:
- 2 tablespoons dark chocolate chips
- 1 tablespoon apple cider vinegar
- Fresh cilantro for garnish
- Sliced green onions for garnish
Roasting Peppers to Perfection
Preheat your oven to 450°F. Cut all peppers in half lengthwise, remove seeds and membranes, then slice into thick strips. Toss with olive oil and arrange on a large baking sheet in a single layer. Roast for 25-30 minutes, turning once halfway through, until the edges are charred and the peppers are tender with caramelized spots. The kitchen will fill with an amazing smoky aroma that signals they’re ready.
Remove from oven and let cool slightly, then roughly chop into bite-sized pieces. Don’t worry about removing all the charred bits – they add incredible flavor to the finished chilli.
Building the Flavor Foundation
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook for 6-8 minutes until softened and lightly golden. Add minced garlic and diced jalapeños, cooking for another 2 minutes until fragrant. Stir in tomato paste and cook for 1 minute, letting it darken slightly and become aromatic.
Creating the Perfect Spice Blend
Add all the spices to the pot with the onion mixture. Stir constantly for about 1 minute until the spices become very fragrant and start to toast slightly. This blooming process awakens the essential oils in the spices and creates a much more complex flavor than simply adding them later.
Bringing Everything Together
Add the chopped roasted peppers to the pot and stir to combine with the spiced onion mixture. Pour in the diced tomatoes with their juice, breaking up any large pieces with your spoon. Add both types of beans, vegetable broth, and coffee. The coffee might seem unusual, but it adds depth and richness without making the chilli taste like coffee.
The Long Simmer
Bring the mixture to a boil, then reduce heat to low and let it simmer partially covered for 45 minutes to 1 hour. Stir occasionally and add more broth or water if it becomes too thick. The chilli is ready when the flavors have melded together and the liquid has reduced to a rich, stewlike consistency that coats the beans nicely.
Final Flavor Touches
During the last 5 minutes of cooking, stir in the dark chocolate chips and apple cider vinegar. The chocolate adds richness and helps balance any acidity from the tomatoes, while the vinegar brightens all the flavors. Taste and adjust seasoning with more salt, pepper, or spices as needed.
Serving Your Masterpiece
Ladle the chilli into bowls and garnish with fresh cilantro and sliced green onions. This chilli pairs beautifully with cornbread, crusty bread, or over baked sweet potatoes. For a complete meal, serve with brown rice or quinoa, and offer toppings like avocado slices, dairy-free sour cream, or shredded cheese.
Storage and Reheating
This chilli tastes even better the next day as all the flavors continue to develop. Store in the refrigerator for up to 5 days or freeze in portions for up to 3 months. When reheating, add a splash of broth or water if it has thickened too much. The recipe serves 6-8 people generously, with each serving providing approximately 280 calories, 12 grams of protein, and 11 grams of fiber.
Customization Options
Feel free to adjust the heat level by adding more or fewer jalapeños, or include a diced chipotle pepper in adobo sauce for extra smokiness. You can substitute different beans like pinto or navy beans, or add diced sweet potato or corn for extra vegetables. The key is maintaining the balance between the smoky roasted peppers and warming spices.
Nutritional Benefits
Each serving delivers a complete protein from the bean combination, plus plenty of fiber, folate, iron, and potassium. The variety of peppers provides vitamin C and antioxidants, while the spices offer anti-inflammatory compounds. This chilli proves that plant-based comfort food can be both incredibly satisfying and nutritionally dense.
This Double Bean & Roasted Pepper Chilli will become your go-to recipe when you want something warming, filling, and full of complex flavors that develop beautifully with each simmer.
