Vegan Roasted Pepper Chili
The holiday had me a little behind in my recipe sharing, so this is one I actually made last week before Thanksgiving. I tend to go the easy route a lot of times in my cooking, but this time I wanted to really develop some flavors by roasting the peppers first. You can absolutely bypass this step if it is a little intimidating or you just do not have the extra time. If so, just add your peppers in with the onions. 🙂
Chili is always delicious on its own, but serving over a hearty baked potato just makes it that much more filling. It is a great way to make the pot stretch a bit longer or if you are feeding some folks with big appetites!
Vegan Roasted Pepper Chili
- 2 green bell peppers
- 2 poblano peppers
- 2 jalapeno peppers
- 2 onions, peeled & chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- 1/2 teaspoon chipotle chili powder
- 1/4 teaspoon cayenne (optional)
- 5 cloves garlic
- 2 (15-ounce) cans or about 3 cups of your beans of choice, rinsed & drained
- 1 (8-ounce) pack tempeh, chopped
- 1 (14-ounce) can no-salt added fire-roasted tomatoes
- 1 (14-ounce) can no-salt added tomato sauce
- 1-2 cups water
- optional–baked potatoes for serving
First I put the three different types of peppers in a cast iron skillet to roast under the broiler. If you have a gas stove or are cooking outdoors, roast those babies right over the flame until the skin starts to char. Once they are cooked, place them in a glass bowl and cover for about 10 minutes. Then when they’ve cooled enough to handle, remove the skin and seeds. Chop the larger peppers, and mince the jalapeno peppers so they get incorporated all throughout the chili.
If you are going to serve over potatoes, bake those while you start on your chili. Begin by cooking the onions in a large stockpot over medium heat. I wanted mine really caramelized, so I cooked them for about 20 minutes. Stir occasionally, adding a bit of water as needed to prevent sticking.
Once the onions are cooked through to your liking, add your spices, garlic, tempeh and beans to cook for a few minutes to release the flavor of the spices. Next add in your cooked peppers, tomatoes and water. Bring to a boil, then simmer partially covered for at least 45 minutes. I let it sit on the stove for the time it took to finish my potatoes.
Once everything is done, taste and adjust the seasonings to your liking. I tend to go easy on the salt, so feel free to add more as you like.
We cut our massive baked potatoes in half, then topped with the chili for a very filling meal!
Enjoy!!
