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Mary Berry Mixed Bean and Red Pepper Chilli

Mary Berry Mixed Bean and Red Pepper Chilli
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This chilli is a vegetarian take on a traditional chilli, built around mixed beans simmered in a tomato-based sauce with red peppers, onions, garlic, and mild spices. Instead of intense heat, it focuses on balance—warmth from spices, sweetness from peppers, and body from the beans—making it suitable for a wide range of tastes.

Ingredients

  • Olive oil: 1 tablespoon

  • Onion: 1 large, finely chopped

  • Garlic cloves: 2, crushed

  • Red peppers: 2, deseeded and chopped

  • Ground cumin: 1 teaspoon

  • Ground paprika: 1 teaspoon

  • Chilli powder: ½–1 teaspoon (to taste)

  • Chopped tomatoes: 2 × 400 g tins

  • Tomato purée: 1 tablespoon

  • Mixed beans (cannellini, kidney, butter beans): 2 × 400 g tins, drained and rinsed

  • Vegetable stock: 150 ml

  • Salt: to taste

  • Black pepper: to taste

Instructions

  • Soften the onion – Heat the olive oil in a large pan, add the onion, and cook gently until soft and translucent.

  • Add garlic and peppers – Stir in the garlic and red peppers, cooking for a few minutes until fragrant and slightly softened.

  • Bloom the spices – Add cumin, paprika, and chilli powder, stirring well to release their aroma.

  • Build the sauce – Stir in the tomato purée and chopped tomatoes, mixing until combined.

  • Add beans and stock – Tip in the mixed beans and vegetable stock, then stir gently.

  • Simmer gently – Bring to a gentle simmer and cook for 20–25 minutes, stirring occasionally, until thickened.

  • Season to taste – Add salt and black pepper, adjusting spice if needed.

  • Rest briefly – Allow the chilli to stand for a few minutes before serving so flavours settle.

Find it online: https://maryberrycooks.co.uk/mary-berry-mixed-bean-and-red-pepper-chilli/