Easy Vegan Roasted Red Bell Pepper Chili (Stove| Instant Pot| Crockpot)
This vegan roasted red bell pepper chili blends kidney beans, black beans, tomatoes, and jarred roasted red peppers with a mix of spices including curry powder, cumin, and ancho chile powder. The chili simmers with vegetable broth and soy sauce to develop its flavor, then part of it is blended for a creamy texture without dairy. The result is a hearty, comforting chili with a balance of savory and mild heat, suitable for various cooking methods like stove top, Instant Pot, or crockpot. It pairs well with crunchy tortilla chips or cornbread as a satisfying plant-based meal.
Ingredients
- ½ yellow onion large, chopped
- 2 garlic cloves, minced
- 1 can Kidney Beans or 1 ¾ cup cooked dry beans
- 1 can black beans or 1 ¾ cup cooked dry beans
- 2 cups vegetable broth
- ½ cup roasted red peppers jarred, chopped
- ½ tomato or canned chopped tomatoes, large, chopped
- 1 teaspoon curry powder mild, medium, or hot
- ½ teaspoon cumin
- ½ teaspoon ancho chile powder adjust amount to taste
- 1 teaspoon soy sauce use tamari if making the recipe gluten-free
- salt to taste
- black pepper to taste
READ THE BLOG POST FOR OPTIONAL ADD-INS!
Instructions
- Place the chopped onion in a pan with a little water or vegetable broth and sauté over medium until the onions are translucent. Mix in the garlic and quickly stir, adding more broth if the ingredients are sticking to the pan.
- Add the beans, tomatoes, and roasted red peppers and mix.
- After quickly mixing in the beans, tomato, onion, garlic, and peppers pour in the vegetable broth. Add the spices and soy sauce and simmer on medium-low for 15-20 minutes.
- If you want a creamy chili (which is what this recipe is intended for), remove the pan from the heat. Using an immersion blender or standard blender, blend about half of the chili mixture (or more if you like it extra creamy) and add it back to the pan. Continue heating the mixture and add salt and pepper to taste. Pour into bowls to serve and top with tortilla chips or crackers, or serve with cornbread.
- For a creamy vegan chili: use an immersion blender/regular blender to puree about half of the chili mixture (or more or less based on texture preference) and mix back into the chili, then serve with your toppings and sides of choice and enjoy!
Notes
- Add a squeeze of lemon or lime juice before serving to brighten the chili's flavors.
- Mix in a small amount of cocoa powder or dark chocolate to deepen the chili’s taste.
- Adding vegetables like cauliflower, pumpkin, or sweet potato in small pieces will cook through during simmering.
- Adjust the ancho chile powder or include fresh chilies to increase heat as desired.
- Use tamari instead of soy sauce for a gluten-free option.
Nutrition Information
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 215
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 13g | 26% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1259mg | 52% |
| Potassium | 744mg | 16% |
| Fiber | 14g | 56% |
| Sugar | 5g | 10% |
| Vitamin A | 1048IU | 21% |
| Vitamin C | 31mg | 34% |
| Calcium | 85mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.