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!
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!)
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.
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 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.
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.
This hearty bell pepper chili can be enjoyed alone, with plenty of toppings, or with the sides of your choice:
One of the best ways to boost your homemade bean chili is with your choice of toppings/garnishes. Our favorite options include:
You might also enjoy browsing through this collection of 59 Ways to Use a Can of Beans.
Photos by Alfonso Revilla
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Jean says
so tasty and perfect with rice, enjoyed this during our dinner
Teodora Grujic says
I am making this tommorow for a lunch! I adore this kind of recipes, thanks for sharing!
Gina House says
Really looking forward to this red pepper chili recipe. Yum!
Andrea White says
It's the tastiest!
Jay says
Love it, so simple and looks delicious!
Andrea White says
Love this easy chili recipe!