Creamy Roasted Red Pepper Chili

  • Servings : 2
  • Prep Time : 5m
  • Cook Time : 20m
  • Ready In : 30m

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. Serve it with your favorite vegan cornbread, crackers or tortilla chips. In fact, this also makes a terrific burrito filling if you have leftovers for the next day.


  • 1/2 large yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 can kidney beans (or 1 3/4 cup cooked dry beans)
  • 1 can black beans (or 1 3/4 cup cooked dry beans)
  • 2 cups vegetable broth
  • 1/2 cup roasted red peppers, chopped
  • 1/2 large tomato, chopped
  • 1 tsp curry powder
  • 1/2 tsp cumin
  • 1/2 tsp ancho chile powder
  • 1 tsp soy sauce (use tamari if making the recipe gluten-free)
  • salt and pepper, to taste


Step 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.

Step 2

Add the beans, tomatoes, and roasted red peppers and mix. I always have jarred roasted red peppers on hand, but if you don't have any you'll want to slice raw peppers in half and place in a 450ºF oven for about 25-30 minutes, covering the top with aluminum foil. Once cooled, peel off the skin and discard it and then they are ready to be used in the recipe. Make sure to do this step FIRST if you are not using prepared roasted red peppers.

Step 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.

Step 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.

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Comments (8)

  1. posted by Leah on April 2, 2015

    Thank you, we just had this for dinner and is was fast and delicious! I wasn’t sure if you were supposed to rinse the beans (canned beans) first or not, I did and it was great, so I will just stick with that.

    • posted by Shannon on April 2, 2015

      Hi Leah, thanks so much for your comment! Yes, typically we rinse both our dry and canned beans to help them digest a little better and to remove excess sodium. Glad you enjoyed this recipe!

  2. posted by Kim on August 12, 2015

    This looks lovely I’m going to give it a go!

  3. posted by Aja hurst on March 2, 2016

    OMG deffinetly going to make this again!!!!

  4. posted by Christine on April 12, 2016

    Just saw this and whipped it right up….going to leave it chuncky as we are craving some substance coming off the reboot! It looks and smells terrific! Thanks for sharing!

  5. posted by Lina on September 1, 2016

    Thank you for this recipe I am going to try it this weekend. I am looking to change my diet to a plant based diet and this actually sounds yummy I saw a few other recipes I will give a try.

  6. posted by Chris on January 10, 2017

    Meat eaters trying this veggie version….delicious. Did not miss the meat, as tons of flavor. Yum

  7. posted by Suzanne on November 9, 2017

    I made this and it was awesome, thanks for the recipe. I added one can of green chilis. And served with a side of brown rice. Delicious!


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