Double bean & roasted pepper chilli

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• OnionsChopped2
• Celery sticksFinely chopped2
• Yellow or orange peppersFinely chopped2
• Sunflower or rapeseed oil2 tbsp
• Roasted red peppers (jarred)Drained2
• Chipotle paste2 tsp
• Red wine vinegar2 tbsp
• Cocoa powder1 tbsp
• Dried oregano1 tbsp
• Sweet smoked paprika1 tbsp
• Ground cumin2 tbsp
• Ground cinnamon1 tsp
• Chopped tomatoes (canned)2
• Refried beans (canned)400 g
• Kidney beans (canned)Drained and rinsed3
• Black beans (canned)Drained and rinsed2

1. 1

   Pour the oil into your biggest flameproof casserole or heavy-based pan and add the chopped peppers, onions and celery. Cook slowly over a low heat until softened but not browned.

2. 2

   Drain both 460g jars of roasted peppers over a bowl, saving the juice. Blend a quarter of the peppers with the vinegar, cocoa, oregano, paprika, cumin, cinnamon and chipotle paste in a food processor until puréed. Stir this purée into the softened vegetables and let it cook for a few mins.

3. 3

   Stir in the tomatoes and refried beans, plus 1 can of water and the juice you saved from the peppers. Leave to simmer for 1 hr, until the sauce is thick and smoky and the tomato pieces have melted into a smoother sauce.

4. 4

   To make it ahead, let the sauce cool at this point and keep it in the fridge. Otherwise, chop the remaining roasted peppers into bite-sized pieces and add them with the kidney and black beans, then reheat. This makes a big batch, so it may be easier to split the sauce between two pans at this point. When the chilli is bubbling and the beans are heated through, season to taste and serve.