1teaspoonof 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. 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.