Smoky chipotle chilli

Smoky chipotle chilli

Thrive on Five
Dan Jones

This wholesome chilli is made with chipotle, a specific type of jalapeño often used in Mexican cuisine. They are picked when red and very ripe, then smoked. They give this chilli a wonderfully distinctive, smoky, earthy flavour.


Quantity Ingredient
1 chipotle chilli
or 1-2 teaspoons chipotle paste
60g dried aduki beans
or 120g canned aduki beans, (drained weight), with the liquid from the can
2 tablespoons sunflower oil
sea salt
freshly ground black pepper
1 large red onion, chopped, (160g)
2 garlic cloves, finely chopped
2 small celery sticks, finely chopped, (80g)
1/2 red pepper, finely chopped, (80g)
160g mushrooms, cut into small pieces
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon hot chilli powder, or to taste
1 tablespoon tomato puree
1 tablespoon plain flour
1 large ripe tomato, finely chopped
1/2 x 400g can of kidney or cannellini beans
1 teaspoon worcestershire sauce, or to taste
1/2 teaspoon caster sugar, or to taste
rice or baked potatoes, to serve


  1. If using the dried chilli, soak it in a mug in a small amount of warm water to cover for 20 minutes until soft. Reserving the soaking liquid, remove the chilli and finely chop.
  2. Meanwhile, if you are using dried aduki beans, cook them according to the packet instructions (but you might need to cook them for a little longer as you want them nice and soft). Drain and reserve the cooking water. Mash the cooked or canned beans lightly with a little of the oil, seasoning with salt and pepper.
  3. Heat the remaining oil in a heavy-based saucepan and fry the onion for about five minutes until soft. Add the garlic, celery and red pepper and fry for a further eight minutes until soft and lightly coloured. Add the mushrooms with the cumin, oregano, chilli powder and finely chopped chipotle plus its soaking liquid, or the chipotle paste. Continue cooking for five to eight minutes.
  4. Add the tomato purée and cook for another two minutes before adding the flour. Cook for two minutes more before adding the tomato, aduki beans and kidney beans. Add enough of the aduki bean canning or cooking liquid to make a good consistency. Taste and add the Worcestershire sauce and sugar. Season, then cover and cook, stirring occasionally, for about 45 minutes. Serve with rice or baked potatoes.
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