Easy Vegan Chili (With Roasted Bell Peppers)
This quick, one-pot vegan chili with roasted bell peppers is wholesome, hearty, creamy, and a satisfying plant-based meal in just 35 minutes!
Servings: 6
Calories: 325kcal
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.
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
