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Vegan chili with beans and roasted peppers in a bowl.
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5 from 35 votes

Easy Vegan Chili (With Roasted Bell Peppers)

This quick, one-pot easy vegan chili with roasted bell peppers is wholesome, hearty, and creamy. Make this satisfying plant-based meal in just 35 minutes! Slow cooker instructions included.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Lunch
Cuisine: Southwestern
Diet: Vegan
Servings: 6
Calories: 325kcal
Author: Shannon

Equipment

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.
    Chopped onion and garlic in a pot.
  • Add the minced garlic and cook for 30 seconds, stirring frequently.
    Onion and garlic cooking in a pot with a wooden spoon.
  • Add the kidney beans, black beans, garbanzo beans, chopped tomato, and roasted red peppers. Stir to combine.
    Beans, tomatoes, corn, and roasted peppers added to a pot.
  • Pour in the vegetable broth, then add the curry powder, cumin, ancho chile powder, and soy sauce. Mix well.
    Beans and vegetables simmering in broth in a pot.
  • 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.
    An immersion blender in a pot of bean chili.
  • Taste and adjust seasoning with salt and pepper.
  • Serve hot, topped with tortilla chips or crackers, or pair with cornbread.
    Vegan chili with beans and roasted peppers in a bowl.

Notes

  • 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.

Nutrition

Calories: 325kcal | Carbohydrates: 56g | Protein: 20g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 1161mg | Potassium: 996mg | Fiber: 18g | Sugar: 3g | Vitamin A: 648IU | Vitamin C: 32mg | Calcium: 95mg | Iron: 6mg
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