The invention discloses a bean chili flavor soy sauce and a preparation process thereof. The preparation process comprises the following steps: 1) mixing raw materials: mixing evenly cooked defatted soybeans, fried wheat, fried broad beans, and fresh peppers in a certain proportion; 2) , Koji making: After mixing the raw materials evenly, add Aspergillus oryzae and Monascus into three stages for koji making. In the early stage of koji making, the temperature is controlled at 28-30°C, and in the middle stage of koji making, the temperature is controlled at 32-35°C ℃, in the late stage of koji making, the temperature is controlled at 25-28 ℃, and after 46-48 hours, it is cultivated into koji; 3), making mash: mix the prepared koji with salt water, and transport it to a high-salt dilute fermentation tank Carry out fermentation; 4), ferment: when fermenting 20-25 days, after heating up to 30-32 ℃, add Saccharomyces ruckeri, wait to ferment to the 60th day, add Torulopsis globosa, add spicy unstrained spirits on the 70th day, total fermentation time 90 ‑After 120 days, the Douban Chili Flavored Soy Sauce was obtained. The soy sauce prepared by the invention not only endows the watercress with unique flavor, but also does not lack the fragrance of soy sauce and has a spicy taste.