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Red Pepper, Courgette and White Bean Chilli


  • 3 Medium Courgettes (aim for about 450 grams, but as much as 600 grams is fine), trimmed and cut into 1 cm slices.

  •  2 Medium Onions (White or Red) cut into slim wedges. (Cut into eighths is fine).

  • 2 to 3 large-Medium Red Peppers, cored, de-seeded and roughly chopped.

  • 3 tbsp of Olive or Rapeseed Oil. 

  • Dob of butter if Olive Oil is used.

  • 1/2 tbsp Cumin Seeds.

  • 1/2 tbsp Coriander Seeds.

  • 2 hot Red Chilli, de-seeded (for less heat, if preferred) and chopped, or a good pinch of dried Chilli Flakes.

  • 400 grams of Plum Tomatoes, skinned (if preferred) and roughly chopped.

  • 400 grams of White beans, such as Cannellini or Butter Beans, drained and rinsed.

  • 400 mls Water.

  • Salt for seasoning.


Step 3    

Tip the Tomatoes into the pan (if using tinned Tomatoes, crush them in your hands as you add them). Pour in 400 mls of Water, bring to a simmer and cook gently for about 25 minutes until the spicy Tomato mixture is reduced and thickened.

Take the roasted veg from the oven and add it to the simmering Tomato sauce. Add the White Beans and simmer for an additional 10 - 15 minutes or so. Taste, adding more Salt and Pepper as necessary.

Serve the chilli with Avocado dressed with Lime Juice, Salt and Pepper and Coriander Leaves. A simple dish of Rice is a fitting accompaniment. 


How to Make It

Step 1    

The veg for this simple chilli are roasted to intensify its flavour before being added to a simmering, spiced tomato sauce.

Preheat the oven to 190 degC / Fan 170 DegC / Gas 5.

Put the Courgettes, Onions and Peppers into a large roasting tray. Trickle over 2 tbsp of oil, season with Sea Salt and Pepper and toss well. Roast for 40 minutes, or until the veg are tender and starting to colour stirring halfway through. We have found that 40 minutes is a minimum, it's better to roast the veg for about an hour to an hour and 10 minutes as they will caramelise better.

Step 2

Meanwhile, using a pestle and mortar, bash the Cumin and Coriander seeds roughly. Heat another tbsp of oil/olive oil and butter in a large saucepan over a medium to low heat. Add the sliced Garlic, Chilli, the bashed Cumin and Coriander and a pinch of Salt.




Alternative suggestions for Veg are Fennel, Aubergine, Mushrooms, or Carrots. Pulses you could use Tinned Black Beans, Kidney Beans or even Chickpeas. 

Serve with

Brown rice and a nice glass of wine.

Soy sauce gives a nice tang to the rice.

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