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This easy vegan roasted red bell pepper chili is creamy, comforting, oil-free, and packed with plant-based protein, fiber, and nutrients! With a handful of inexpensive pantry staples, just one pot, and stovetop, Instant Pot, and Crockpot vegan chili methods, you can enjoy this meatless chili in as little as 30 minutes!
Creamy, Comforting Roasted Red Bell Pepper Chili
This Roasted Red Bell Pepper Chili is nutrient-dense, packed with plant-based protein, and is made up of inexpensive pantry staples, making it one of our favorite meals. When combined with a handful of additional inexpensive pantry ingredients and gently simmered into a creamy and comforting, gluten-free, dairy-free, oil-free, easy vegan roasted red bell pepper chili, now you’re talking!
Not only is this meatless chili incredibly budget-friendly, but it’s packed with flavor, requires minimal prep, is easy to adapt/customize, can be cooked on the stove, in an Instant Pot, or made as a crockpot vegan chili. It is also a fantastic meal-prep option (for fridge and freezer storage) and reheats very well.
Once cooked, load up a big bowl of this vegan bean chili with the toppings of your choice, and then use the leftovers in all sorts of interesting ways, so you’ll never get bored!
Of course, with all the benefits (and delicious flavor) of simple vegan chili recipes, we have plenty more to choose from. This includes one-pot pumpkin chili, quinoa sweet potato chili, crockpot 4-bean chili, and black bean chili (among others!)
The Ingredients for Easy Vegan Roasted Red Bell Pepper Chili
- Beans: We use 2 cans of regular or low-sodium beans (kidney beans and black beans). Alternatively, you can use cooked dry beans (3 ½ cups when cooked).
- Red peppers: Use a jar of roasted peppers for the easiest roasted red pepper chili. You can also use freshly roasted red peppers.
- Aromatics: This easy vegan chili recipe relies on onions (white or yellow) and garlic (adjust the amount to taste).
- Vegetable broth: Use regular or low-sodium broth. Adjust the amount of added salt to the recipe accordingly.
- Tomato: All you need is ½ a large tomato, chopped. Alternatively, you can use the equivalent amount (about ⅓ cup) of canned chopped tomatoes.
- Soy sauce: Just a tiny amount of soy sauce helps to add umami and depth to the meatless chili. For a gluten-free option, use tamari or coconut aminos.
- Seasonings: This vegan chili with beans and roasted red pepper uses a simple blend of curry powder (use mild, medium, or hot), ground cumin, ancho chile powder, and salt and pepper.
Optional add-ins & Recipe 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).
How to Make Roasted Red Pepper Chili?
Stovetop Vegan Bean and Red Pepper Chili
- First, prepare the various ingredients. Drain and rinse the canned beans, chop the roasted red peppers, tomato, and onion, and mince the garlic.
- Then, heat a large skillet over medium heat, add some vegetable broth, water, or oil (if you don’t mind using it), and chopped onion. Sauté until the onions become translucent.
- Add the garlic and stir immediately, adding more broth if the ingredients stick in the pan.
- Then, add the beans, tomato, and peppers, and mix. Add the vegetable broth, spices, and soy sauce and mix once more. Allow the roasted bell pepper chili to simmer over medium-low heat for 15-20 minutes, then taste and adjust any seasonings.
- 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!
Crockpot Vegan Chili
To make this roasted red pepper chili as a crockpot vegan chili recipe is incredibly simple and allows you to slowly simmer the recipe through the day in time for dinner.
- First, follow steps 1-3 in the stovetop method above.
- Then, transfer all the ingredients to a crockpot and mix well. Cook on LOW for 4-6 hours or HIGH for 1-2 hours, increasing the amount of vegetable broth if needed as it cooks.
- Once ready, you can use an immersion blender directly in the slow cooker to blend as much of the mixture as you want. Then, give it a final stir, taste and adjust and seasonings, and enjoy!
If you want to use dry, uncooked beans (soaked overnight or not), this method is still possible. However, increase the cooking time to 6-8 hours on LOW and 3-4 hours on HIGH (or until the beans are tender).
Instant Pot Vegan Chili
Instant Pot vegan chili recipes allow you to cut down on overall recipe time and provide the same flavor of a slowly simmered meatless chili but in a fraction of the time.
- First, use the sauté function in your Instant Pot to follow steps 2 and 3 in the stovetop method (sauté the onion until translucent, then add the garlic and sauté for a further 30 seconds).
- Then, add all the remaining ingredients (except the tomato) to the Instant Pot and stir, then top with the tomato and don’t stir again.
- Seal the lid, cook on MANUAL high pressure for 8 minutes, and then manually release the pressure carefully.
- Then, use an immersion blender directly in the Instant Pot to blend as much of the chili as you’d like to reach your desired consistency. Then taste, adjust any seasoning if necessary, and enjoy!
How to Store and Reheat?
Allow the bean and roasted red bell pepper chili to cool, and then store the leftovers in an airtight container in the refrigerator for 4-5 days. You can also freeze it (in portions) for up to 3 months. We recommend portioning it into individual containers, Ziplock bags, or even a large muffin tray. Allow it to thaw overnight in the fridge before reheating.
To reheat the vegan bean chili, use either a microwave or the stovetop. If the chili has thickened too much, add a splash of extra broth or water to reach your desired consistency.
How to Serve with Meatless Chili?
This hearty bell pepper chili can be enjoyed alone, with plenty of toppings, or with the sides of your choice:
Vegan Chili Toppings
One of the best ways to boost your homemade bean chili is with your choice of toppings/garnishes. Our favorite options include:
- Vegan sour cream or yogurt
- Cilantro, parsley, or scallions
- Lemon/ Lime wedges
- Tortilla chips, vegan Fritos, croutons
- Avocado slices, sliced cherry tomatoes, or diced red onion
- Jalapeno chili slices
- Pico de Gallo or another salsa
- Shredded vegan cheese – like a cheddar, cotija, or even crumbly feta
What to Serve with Chili?
- Cornbread: skillet or jalapeno baked
- Bread: Or simply a few pieces of crusty Homemade Sandwich Bread, optionally slathered in vegan butter
- Potato: We love to serve it over baked potatoes (regular or sweet potatoes). Mashed potato would also work.
- Other carbs: You can also serve this with rice, quinoa, polenta, or pasta!
- Nachos: This meatless chili with roasted red peppers makes for a delicious nachos topping. Here’s a great vegan nacho cheese recipe to try too!
- Fries: Combine this meatless chili and your favorite melty vegan cheese for delicious vegan chili cheese fries.
- Burrito: Use the creamy bean chili as a burrito filling.
- Stuffed peppers: Use this easy vegan chili as a filling for stuffed peppers with rice.
- Pasta: You can also stir some into mac and cheese for a ‘chili mac.’
Top Recipe Tips, Notes, and FAQs
- Can I substitute the beans for others? Yes, you can make this vegan chili with beans of your choice, black beans, pinto beans, even chickpeas, etc.
- To adjust the thickness: Simply adjust the amount of vegetable broth added to the vegan red pepper chili. The more you add, the more ‘soupy’ it will become rather than thick and creamy.
- Adjust the consistency: To change how creamy the vegan bean and pepper chili is, simply increase/reduce the amount of chili you puree.
- To adjust the heat: It’s very simple to do this by changing how much chili powder you add and the heat of the curry powder used.
- Don’t rush the simmer: Slowly simmering all the ingredients is key to developing tons of depth to this simple vegan chili with roasted red peppers.
- To make roasted red peppers: Slice and deseed the peppers and roast for 25-30 minutes covered in foil in a 450F oven. Broil at the end for more charred skin. Allow to cool steaming in a covered cup/bowl, then peel and chop.
More Easy Vegan Bean Recipes
- Black Bean and Onion Pilaf
- Southwest Stuffed Bell Peppers
- Vegan Bean Quesadilla
- Instant Pot Pinto Beans
- Black Bean “Meatballs”
- Mixed Bean Salad
- Quick Brown Rice and Bean Burritos
- Barley and Bean Soup
You might also enjoy browsing through this collection of 59 Ways to Use a Can of Beans.
Photos by Alfonso Revilla
Easy Vegan Chili (With Roasted Bell Peppers)
Ingredients
- 1 tablespoon neutral oil
- 1 large yellow or red onion chopped (save time with pre-chopped)
- 2 garlic cloves minced
- 2 15-ounce cans kidney beans, drained and rinsed (or use 1 3/4 cup cooked dried beans per can)
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can garbanzo beans, drained and rinsed
- ½ of a large tomato chopped (or 1/3 cup canned tomatoes – reg. or fire-roasted)
- 12- ounce jar roasted red peppers chopped
- 2 cups vegetable broth (or stock cube/bouillon + water)
- 1 teaspoon curry powder (mild, medium, or hot)
- ½ teaspoon cumin
- ½ teaspoon ancho chile powder (or spicier chipotle powder)
- 1 teaspoon soy sauce (use tamari/coconut aminos for gluten-free)
- Salt and pepper , add to taste
Instructions
- First, dice the onion, tomato, and roasted red peppers, and mince the garlic while heating the oil in a large, heavy-based saucepan/Dutch oven over medium heat.
- Sauté the onion until translucent (3-4 minutes).
- Add the garlic and sauté for 30 seconds, stirring frequently.
- Stir in the beans, chopped tomato, and red peppers. Then, stir in the broth, all seasonings, and the soy sauce.
- Lower the heat to a simmer and cook for 20 minutes, stirring occasionally.
- Remove from the heat and use an immersion blender in the pot or a stand blender to puree about half the chili. Adjust how much you puree based on your preferred texture.
- Taste and adjust seasonings. Then serve with your favorite toppings. Enjoy!
Notes
- Use a blend of beans: For varied texture and an overall more satisfying chili.
- Adjust the seasonings: Taste and adjust to your liking.
- Adjust texture: Puree as little or as much as you like for a chunkier vs. creamier chili with roasted peppers.
- When serving a crowd: I highly recommend a ‘toppings bar’ so everyone can customize their bowl.
- Make leftovers: This vegan three bean chili with bell peppers tastes even better on day two after the flavors have melded.
so tasty and perfect with rice, enjoyed this during our dinner
I am making this tommorow for a lunch! I adore this kind of recipes, thanks for sharing!
Really looking forward to this red pepper chili recipe. Yum!
It’s the tastiest!
Love it, so simple and looks delicious!
Love this easy chili recipe!