Vegan Roasted Red Bell Pepper Chili

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.


– ½ of a large yellow onion, chopped – 2 garlic cloves, minced – 1 can of kidney beans or 1 ¾ cup cooked dry beans – 1 can of black beans or 1 ¾ cup cooked dry beans – 2 C of vegetable broth – ½ C of jarred roasted red peppers, chopped – ½ of a large tomato, chopped or canned chopped tomatoes – 1 tsp of curry powder mild, medium, or hot – ½ tsp of cumin – ½ tsp of ancho chile powder adjust amount to taste – 1 tsp of soy sauce use tamari if making the recipe gluten-free – salt and pepper, to taste

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. 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.

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!