Easy Vegan Roasted Red Bell Pepper Chili (Stove| Instant Pot| Crockpot)
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.
½of a large tomato, chopped or canned chopped tomatoes
1teaspoonof curry powdermild, medium, or hot
½teaspoonof cumin
½teaspoonof ancho chile powderadjust amount to taste
1teaspoonof soy sauce use tamari if making the recipe gluten-free
salt and pepper, to taste
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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.
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!
Notes
Variations:
Lemon/Lime juice: Add a squeeze of citrus juice before serving the easy vegan chili for a bright, fresh flavor. You won’t regret it!
Cocoa: Just a spoonful of cocoa powder can add depth to any chili. Your favorite vegan dark or semi-sweet chocolate would also work.
Espresso powder: A pinch of espresso powder acts similarly to cocoa/chocolate to add depth and boldness to the meatless chili flavor.
Paprika: A pinch of regular, smoked, or hot paprika works well in this veggie chili recipe.
Sugar: A small amount of sugar (vegan brown sugar, coconut sugar) or maple syrup can create a complex flavor and balance the acidity in the tomatoes and chili products.
Vegetables: There are several veggies you could add to this meatless chili, including cauliflower, sweet potato, pumpkin, carrots, butternut squash, corn, etc. Make sure to use tiny pieces to cook within the 15-20 minutes simmering time.
Olives: This may sound odd, but the salty/tangy flavor of olives tastes lovely in this meatless chili.
Chilies: Of course, you can add some fresh chilies to this easy vegan chili, too (either canned or fresh).