Creamy Roasted Red Pepper Chili

BY : PUBLISHED : February 22nd, 2015 UPDATED: August 17th, 2021

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.

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Creamy Roasted Red Pepper Chili

Shannon
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. 
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dinner, Lunch
Cuisine Southwestern
Servings 4 servings
Calories 212 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Calories: 212kcalCarbohydrates: 40gProtein: 13gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1498mgPotassium: 730mgFiber: 14gSugar: 4gVitamin A: 556IUVitamin C: 16mgCalcium: 90mgIron: 4mg
Keyword beans, chili, creamy chili, dairy free chili, gluten free, oil free, soup, vegan chili
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