Hearty Vegetarian Chili with Roasted Peppers

Here’s a delicious, hearty vegetarian chili with roasted peppers recipe that’s rich, satisfying, and packed with flavor. I’ll make it easy to follow step by step.

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Ingredients (Serves 4-6)

For the chili:

• 2 red bell peppers

• 2 yellow bell peppers

• 2 tbsp olive oil

• 1 large onion, diced

• 3 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 zucchini, diced

• 1 can (28 oz / 800 g) diced tomatoes

• 1 can (15 oz / 425 g) black beans, drained and rinsed

• 1 can (15 oz / 425 g) kidney beans, drained and rinsed

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 cup vegetable broth

• 2 tsp chili powder

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1/2 tsp cayenne pepper (optional, for heat)

• Salt and black pepper to taste

• 1 tbsp tomato paste (optional, for depth)

• 1 tsp apple cider vinegar or lime juice (to brighten flavors)

For garnish (optional):

• Chopped fresh cilantro

• Avocado slices

• Shredded cheese or vegan cheese

• Sour cream or yogurt (regular or plant-based)

• Lime wedges

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Instructions

1. Roast the peppers

1. Preheat the oven to 450°F (230°C).

2. Place the red and yellow bell peppers on a baking sheet and roast for 20–25 minutes, turning halfway, until skins are blistered and charred.

3. Remove from the oven, place in a bowl, cover with plastic wrap, and let steam for 10 minutes.

4. Peel off the skins, remove seeds, and chop roughly.

2. Sauté the aromatics

1. Heat olive oil in a large pot over medium heat.

2. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.

3. Stir in garlic, zucchini, chili powder, smoked paprika, cumin, and cayenne. Cook 1–2 minutes until fragrant.

3. Build the chili

1. Add roasted peppers, diced tomatoes, tomato paste, beans, corn, and vegetable broth.

2. Bring to a simmer, cover, and cook for 20–25 minutes, stirring occasionally.

4. Finish and season

1. Stir in apple cider vinegar or lime juice.

2. Taste and adjust salt, pepper, or spices as needed.

3. If you like it thicker, simmer uncovered for 5–10 more minutes.

5. Serve

• Ladle into bowls and garnish with cilantro, avocado, cheese, sour cream, or lime wedges.

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Tips:

• For extra depth, add a splash of soy sauce or Worcestershire sauce (vegan if needed).

• Leftovers taste even better the next day as flavors meld.

• This chili freezes well for up to 3 months.

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If you want, I can also give you a shortcut version that skips roasting the peppers but still tastes amazing, which is perfect for busy weeknights. Do you want me to do that?