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Bean chilli in roasted tomato and pepper sauce

If you’re after an easychilli sin carnerecipe, try this vegan bean chilli in roasted tomato and pepper sauce! The smoky flavour comes from the roasted vegetables, which can be made days ahead, if preferred and chilled until needed. Then the dish only takes 10 minutes to put together, making it an ideal meal on busy weekdays. Serve it with flatbread or steamed rice.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 ripe tomatoes
  • 1 large red onion or two small ones
  • 4 cloves of garlic
  • 1 red bell pepper
  • 1 Chilli pepper
  • 1 tsp ground Cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 3 Tbsps of olive oil
  • 1 tin kidney beans
  • 1 small tin of corn or 1 Corn on the cob barbecued then shredded
  • 1 handful of coriander leaves
  • Salt and pepper

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the tomatoes into 4 wedges, the onion into eight wedges. Cut the bell pepper into chunks. Scatter them into a large baking tray. Tuck the chilli and garlic between them.
  3. Add the spices, the olive oil, season with salt & pepper, then toss well.
  4. Bake in the middle of the oven for about 20 minutes, then toss and bake for another 10 minutes until the tomatoes have softened.
  5. Transfer the mixture into a blender or liquidiser, add the coriander leaves and blitz until you get a textured sauce. Taste and adjust the seasoning.
  6. Transfer the sauce into a saucepan and add the drained kidney beans and corn kernels. Bring to a simmer and cook until it’s warmed through, then serve with chopped coriander leaves.