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5.0 from 96 votes

Easy Vegan Roasted Red Bell Pepper Chili (Stove| Instant Pot| Crockpot)

A smoky take on the classic chili that’s creamier than ever. This recipe features super easy and cheap ingredients and it also happens to be a super healthy, oil-free and gluten free chili. 

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Calories: 215 kcal
Course: Lunch , Dinner
Cuisine: American

Ingredients

  • ½ of a large yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 can of kidney beans or 1 ¾ cup cooked dry beans
  • 1 can of black beans or 1 ¾ cup cooked dry beans
  • 2 cups of vegetable broth
  • ½ cup of jarred roasted red peppers, chopped
  • ½ of a large tomato, chopped or canned chopped tomatoes
  • 1 teaspoon of curry powder mild, medium, or hot
  • ½ teaspoon of cumin
  • ½ teaspoon of ancho chile powder adjust amount to taste
  • 1 teaspoon of soy sauce use tamari if making the recipe gluten-free
  • salt and pepper, to taste
READ THE BLOG POST FOR OPTIONAL ADD-INS!

Instructions

    Cup of Yum
  1. 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.
  2. Add the beans, tomatoes, and roasted red peppers and mix.
  3. 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.
  4. 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.
  5. 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

  • Variations:
  • Lemon/Lime juice: Add a squeeze of citrus juice before serving the easy vegan chili for a bright, fresh flavor. You won’t regret it!
  • Cocoa: Just a spoonful of cocoa powder can add depth to any chili. Your favorite vegan dark or semi-sweet chocolate would also work.
  • Espresso powder: A pinch of espresso powder acts similarly to cocoa/chocolate to add depth and boldness to the meatless chili flavor.
  • Paprika: A pinch of regular, smoked, or hot paprika works well in this veggie chili recipe.
  • Sugar: A small amount of sugar (vegan brown sugar, coconut sugar) or maple syrup can create a complex flavor and balance the acidity in the tomatoes and chili products.
  • Vegetables: There are several veggies you could add to this meatless chili, including cauliflower, sweet potato, pumpkin, carrots, butternut squash, corn, etc. Make sure to use tiny pieces to cook within the 15-20 minutes simmering time.
  • Olives: This may sound odd, but the salty/tangy flavor of olives tastes lovely in this meatless chili.
  • Chilies: Of course, you can add some fresh chilies to this easy vegan chili, too (either canned or fresh).

Nutrition Information

Calories 215kcal (11%) Carbohydrates 40g (13%) Protein 13g (26%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 1259mg (52%) Potassium 744mg (21%) Fiber 14g (56%) Sugar 5g (10%) Vitamin A 1048IU (21%) Vitamin C 31mg (34%) Calcium 85mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

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.