Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. This recipe stands out from others thanks to the generous addition of roasted red bell peppers, which bring a deep, smoky sweetness that enhances the overall flavor of the dish. Roasting vegetables, especially red bells, caramelizes their natural sugars, which infuses the chili with a richer, more complex taste. You’ll love the satisfying contrast to the spiciness and earthiness of the beans. The peppers give the dish a unique and perfectly balanced depth of flavor that elevates it beyond the typical vegan chili. Let’s talk about how to make vegan chili, shall we?
Olive Oil. Or vegetable oil. Onion. Jalapeno Peppers. Use bell pepper for milder heat. Fresh Garlic. Tomato Paste. Seasonings. Chili powder, ground cumin, cayenne pepper (optional), salt and black pepper. Vegetable Broth. Fire Roasted Tomatoes. Roasted Red Peppers. Use your favorite jarred brand, or use homemade roasted red peppers. Kidney Beans. This recipe works with any of your favorite chili beans, like pinto beans, black beans, or great norther beans. Hot Sauce. To taste. Toppings. Choose your favorites!
Stir in the tomato paste and spices and cook them a minute or two to let the flavors bloom. Stir in the vegetable broth, roasted red peppers, tomatoes, beans, and hot sauce to taste. Jarred roasted red peppers are a convenient way to make this dish quickly and easily. However, if you’d to roast your own peppers, see my post on How to Roast Peppers. Bring to a boil, then reduce heat and simmer, uncovered, for at least 30 minutes to let the flavors mingle and develop. You can simmer longer if you’d like. Boom! Done! Your vegan chili is ready to serve. You will love the pronounced flavor of the roasted red bell peppers in this dish. Very hearty and delicious. You can also freeze it for 2-3 months. That’s it, my friends. I hope you enjoy my vegan chili recipe. Let me know if you make it. I’d love to hear how it turned out for you, and how you made it your own.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
