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This quick, one-pot vegan chili with roasted bell peppers is wholesome, hearty, creamy, and a satisfying plant-based meal in just 35 minutes!
Why You’ll Love Vegan Three Bean Chili with Red Peppers
When it’s chilly outside, it’s the perfect time for chili indoors. This cozy, comforting dish transforms simple, inexpensive ingredients into something truly satisfying… with endless variations! I’ve already shared vegan white bean chili and lentil bean chili. Now, it’s the turn of this vegan bean chili with red peppers.
In this easy recipe, classic tomato and three-bean chili gets a twist with roasted red peppers and curry powder. Simply mash or blend a portion at the end for a thick, creamy chili loaded with fiber, nutrients, and plant-based protein. And, it’s even better the next day!
Cook it on the stove or in a crockpot, then pile on your favorite toppings. And since it’s Chili season, you might also enjoy this vegan pumpkin chili, quinoa sweet potato chili, or black bean chili.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, amounts, and substitutes.
- Beans: I’ve used a whopping FOUR cans (regular or reduced-sodium) of beans to make vegan three-bean chili. I used a 2:1:1 blend of kidney beans, black beans, and garbanzo beans, though pinto or other white beans will work.
Simple Recipe Variations
- Lemon/lime juice: (when serving)
- Other spices: (try ground coriander or smoked paprika)
- Flavor boosters: (cocoa powder, dark vegan chocolate, or espresso powder. Liquid smoke adds smokiness.)
- Brown sugar/maple syrup (to balance the spice, if preferred)
- Vegetables (bulk up the color, texture, and nutrients with corn, zucchini, mushrooms, carrots, sweet potatoes, butternut squash, pumpkin, and/or spinach/kale)
- Protein (try adding TVP, crumbled tofu/tempeh, or vegan ‘minced meat’)
How to Make Vegan Chili with Red Peppers
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: 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).
Step 2: 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.
Step 3: 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.
Step 4: Taste and adjust seasonings. Then serve with your favorite toppings. Enjoy!
Adjust how much you puree based on your preferred texture.
FAQs
Sure! For easy slow cooker vegan chili, follow steps 1-3 as usual, then transfer everything to the crockpot. Cook on LOW for 4-6 hours or HIGH for 1-2 hours. Add more broth at any point, if needed, then use an immersion blender directly in the pot to blend to your desired texture.
Using soaked raw beans? Increase to 6–8 hours on LOW or 3–4 hours on HIGH.
Sure, you could replace it with individual spices like chili powder, cumin, coriander, and turmeric. Adjust to taste.
Halve, core, and de-seed peppers. Lightly oil and roast at 450°F (230°C) for 25–35 minutes until blistered/charred all over. Cover and steam for 10–15 minutes, then peel and discard skins.
Pro Recipe Tips
- Use a blend of beans: For a 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.
The Best Vegan Chili Topping Ideas
- Chopped/sliced avocado, this easy guacamole, or Mexican avocado crema
- Chopped tomatoes or salsa (like Pico de Gallo)
- Lime wedges
- Fresh cilantro, scallions, or parsley
- Vegan sour cream or vegan Greek yogurt
- Vegan tofu feta cheese or shredded vegan cheddar cheese
- A drizzle of hot sauce
- Air fryer tortilla chips or strips
Enjoy this homemade vegan chili alone, over brown rice (how to cook brown rice) or quinoa (a complete guide to quinoa,) or with jalapeno cornbread, cornbread muffins, easy vegan dinner rolls, and/or a side salad.
Storage Instructions
Fridge: Leave the roasted red pepper chili to cool, then store it in an airtight container for up to 5 days. It tastes better on day two!
Freeze: In freezer-safe containers or bags for up to 4 months. Then, thaw it in the refrigerator overnight.
Reheat: In a microwave (in 30-second bursts, stirring between) or on the stove (over medium-low heat) until piping hot. Add extra water/broth if needed.
More Vegan Bean Recipes
Soups
Barley and Bean Soup
Vegan Dinners
Rice and Black Bean Burrito (Freezer Friendly)
Vegan Dinners
Easy Black Bean Meatballs
Vegan Dinners
Instant Pot Pinto Beans
If you tried this easy vegan chili (with roasted bell peppers) recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Easy Vegan Chili (With Roasted Bell Peppers)
Ingredients
- 1 tablespoon neutral oil
- 1 large yellow or red onion chopped
- 2 garlic cloves minced
- 2 (15-ounce) cans kidney beans drained and rinsed
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can garbanzo beans drained and rinsed
- ½ of a large tomato chopped
- 12 ounce jar roasted red peppers chopped
- 2 cups vegetable broth
- 1 teaspoon curry powder
- ½ teaspoon cumin
- ½ teaspoon ancho chile powder
- 1 teaspoon soy sauce (use tamari for gluten-free)
- Salt and pepper to taste
Instructions
- Heat the neutral oil in a large pan over medium heat.
- Add the chopped onion and sauté for 3–4 minutes, until translucent.
- Add the minced garlic and cook for 30 seconds, stirring frequently.
- Add the kidney beans, black beans, garbanzo beans, chopped tomato, and roasted red peppers. Stir to combine.
- Pour in the vegetable broth, then add the curry powder, cumin, ancho chile powder, and soy sauce. Mix well.
- Lower the heat to medium-low and simmer for 20 minutes, stirring occasionally.
- Remove the pan from the heat. Use an immersion blender to blend about half the chili directly in the pot, or transfer half to a blender, puree, and return it to the pot. Stir to combine.
- Taste and adjust seasoning with salt and pepper.
- Serve hot, topped with tortilla chips or crackers, or pair with cornbread.
Notes
- 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!