Sweet & Spicy Pepper Chili

Difficulty: Simple
Time: 1 hour 30 minutes
Serves: 8

  • 2 lbs oven-dried Campari Tomatoes
  • 1 can black beans
  • 1 can red kidney beans
  • 2 cups Maestro® Sweet Bell Peppers, diced
  • 2 cups Crescendo® Sweet Pointed Peppers, diced
  • 1-2 hot peppers, diced
  • 1 small can tomato paste
  • ¼ cup chilli powder
  • 2 tbsp mustard powder
  • 1 tbsp ground cinnamon
  • 6 cloves garlic, crushed
  • 1 red onion, diced
  • ½ cup red wine
  • ½ cup red wine vinegar
  • ¼ cup canola oil
  • sea salt and cracked black pepper

Garnish: sour cream, white cheddar, chopped green onions

A sweet and spicy Maestro® Sweet Bell Pepper, Crescendo® Sweet Pointed Pepper and toasted Campari Tomato Chili that also goes great on a bed of steamed rice.


  1. Roast Campari tomatoes halved for 45 minutes at 245ºF.
  2. In a large pot sauté garlic and onion in canola oil. Add Crescendo® sweet pointed peppers and tomatoes. Add chilli powder, mustard powder and ground cinnamon. Add red wine, vinegar, tomato paste, red kidney beans and black beans. Cover and simmer for 45 minutes.
  3. Season with salt and black pepper.
  4. Serve with sour cream, grated white cheddar, chopped green onions and crusty bread.