Roasted Pepper Vegetarian Chili
Warm up your weeknights with Roasted Pepper Vegetarian Chili, a smoky, flavor-packed twist on a classic comfort dish that’s as nourishing as it is satisfying. Featuring a vibrant medley of roasted red, yellow, and green bell peppers, this chili is infused with the deep, earthy flavors of cumin, chili powder, and smoked paprika. Black beans, kidney beans, and sweet corn add hearty texture, while charred peppers provide a smoky, caramelized sweetness that takes every spoonful to the next level. Perfect for meal prep, this one-pot wonder is simmered to perfection in just under an hour and can be topped with sour cream, shredded cheddar, or a sprinkle of fresh cilantro for a customizable finish. Whether you’re serving it with crusty bread or crunchy tortilla chips, this vegetarian chili is a crowd-pleaser that’s packed with protein, healthy veggies, and bold flavor.
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Recipe Information
Ingredients
- 2 whole red bell pepper
- 1 whole yellow bell pepper
- 1 whole green bell pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 whole garlic cloves
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 28 ounces canned diced tomatoes
- 2 cups vegetable broth
- 15 ounces canned black beans
- 15 ounces canned kidney beans
- 1 cup frozen corn
- to taste salt
- to taste black pepper
- 2 tablespoons cilantro leaves
- as needed sour cream (optional, for serving)
- as needed shredded cheddar cheese (optional, for serving)
Instructions
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or foil.
Place the red, yellow, and green bell peppers on the prepared baking sheet. Roast in the oven for 25-30 minutes, turning halfway, until the skins are blistered and charred. Remove from the oven and transfer to a bowl. Cover with a plate or plastic wrap to let the peppers steam for 10 minutes.
While the peppers are resting, heat olive oil in a large pot over medium heat. Dice the yellow onion and mince the garlic cloves, then add them to the pot. Sauté for 3-4 minutes until the onion is translucent and fragrant.
Add the ground cumin, chili powder, smoked paprika, and oregano to the pot, stirring for 1 minute to toast the spices.
Pour in the diced tomatoes (with their juice) and vegetable broth. Stir to combine, then bring the mixture to a simmer.
Peel the charred skins off the roasted peppers, remove the stems and seeds, and dice the flesh. Add the diced roasted peppers to the pot.
Drain and rinse the black beans and kidney beans, then add them to the pot along with the frozen corn. Stir everything together and return to a gentle simmer.
Season the chili with salt and black pepper to taste. Cover the pot and let the chili simmer for 15-20 minutes, stirring occasionally to allow the flavors to meld.
Remove the pot from heat and stir in the chopped cilantro leaves.
Serve the chili warm, optionally topped with sour cream, shredded cheddar cheese, or additional cilantro. Pair with crusty bread or tortilla chips for a complete meal.
Nutrition Facts
Calories |
2253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 4834 mg | 210% | |
| Total Carbohydrate | 335.1 g | 122% | |
| Dietary Fiber | 112.2 g | 401% | |
| Total Sugars | 57.5 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 836 mg | 64% | |
| Iron | 40.0 mg | 222% | |
| Potassium | 8062 mg | 172% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
