Mary Berry Mixed Bean and Red Pepper Chilli

This delicious Mary Berry Mixed Bean and Red Pepper Chilli is a quick and easy vegetarian meal, packed with flavour and perfect for a cozy dinner. Made with simple, nutritious ingredients like beans, tomatoes, and sweetcorn, it’s a comforting dish you can easily adjust with what you have in your kitchen.

This Mixed Bean and Red Pepper Chilli Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 red pepper, deseeded and finely diced
• 2 garlic cloves, finely grated
• 1 tbsp ground cumin
• 1 tbsp 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 passata
• 300ml vegetable stock (½ pint)
• 1 tbsp tomato purée
• 1 tbsp mango chutney
• 1 x 198g tin sweetcorn, drained
• Small bunch of coriander, leaves chopped

How To Make Mixed Bean and Red Pepper Chilli

1. Cook the Vegetables: Heat the olive oil in a deep, lidded frying pan over a high heat. Add the chopped onion and diced red pepper, frying for 3-4 minutes until softened. Stir in the grated garlic, cumin, coriander, smoked paprika, and hot chilli powder, and fry for a further 10 seconds to release the spices’ flavours.
2. Add Beans and Liquids: Stir in the mixed beans, chopped tomatoes, passata, vegetable stock, tomato purée, and mango chutney. Season with salt and freshly ground black pepper. Bring to the boil, then reduce the heat, cover with a lid, and simmer for about 40 minutes.
3. Final Touches: After simmering, check the seasoning and adjust if needed. Stir in the drained sweetcorn and chopped coriander leaves for extra flavour.
4. Serve: Serve the chilli hot with rice, and top with grated cheese, soured cream, and guacamole if desired.

Recipe Tips

• Use Fresh Spices: For the best flavour, make sure your ground spices (like cumin and coriander) are fresh. Old spices can lose their punch and affect the taste of the dish.
• Season Gradually: Taste as you cook and add salt and pepper in stages. This helps you control the seasoning and ensures the chilli is perfectly flavoured.
• Adjust the Heat: If you prefer a milder dish, reduce the amount of hot chilli powder. You can always add more heat later if you like it spicy.
• Simmer Gently: Allow the chilli to simmer on low heat for the full 40 minutes. This helps the flavours to meld together and makes the dish richer and more delicious.
• Add Extra Veggies: Feel free to add extra vegetables like zucchini or spinach for more texture and nutrition. Just chop them small and stir them in during the last 10 minutes of cooking.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers mixed bean and red pepper chilli in an airtight container in the fridge. It will stay fresh for up to 3 days.
• Freeze: Transfer leftovers mixed bean and red pepper chilli to a freezer-safe container or bag. Freeze for up to 3 months. To thaw, move it to the fridge overnight and reheat when ready.
• Reheating: Reheat leftovers mixed bean and red pepper chilli in a pan on low heat, stirring occasionally, until piping hot for 5 minutes. Alternatively, microwave for 2 minutes bursts, stirring in between, until fully heated.

Nutrition Facts

Serving Size: 1 serving

• Calories: 220.9 kcal
• Total Fat: 6.8 g
• Sodium: 462.8 mg
• Total Carbohydrate: 28.8 g
• Dietary Fiber: 10.7 g
• Sugars: 10.9 g
• Protein: 9.1 g

Try More Mary Berry Recipes:

• Mary Berry Harissa Roasted Chantenay Carrots
• Mary Berry Spiced Grilled Aubergine
• Mary Berry Two Roast Chickens
• Mary Berry Roast Chicken Breast
• Mary Berry Porcini, Wild Mushroom, and Watercress Gratin Recipe