Roasted Pepper Vegetarian Chili Recipes

DOUBLE BEAN & ROASTED PEPPER CHILLI

Steps:

• Put the onions, celery and chopped peppers with the oil in your largest flameproof casserole dish or heavy-based saucepan, and fry gently over a low heat until soft but not coloured.
• Drain both jars of peppers over a bowl to catch the juices. Put a quarter of the peppers into a food processor with the chipotle paste, vinegar, cocoa, dried spices and herbs. Whizz to a purée, then stir into the softened veg and cook for a few mins.
• Add the tomatoes and refried beans with 1 can water and the reserved pepper juice. Simmer for 1 hr until thickened, smoky and the tomato chunks have broken down to a smoother sauce.
• At this stage you can cool and chill the sauce if making ahead. Otherwise add the kidney and black beans, and the remaining roasted peppers, cut into bite-sized pieces, then reheat. (This makes a large batch, so once the sauce is ready it might be easier to split it between two pans when you add the beans and peppers.) Once bubbling and the beans are hot, season to taste and serve.

RECIPE: YOU WON'T EVEN MISS THE MEAT VEGETARIAN CHILI WITH ROASTED PEPPERS AND BEANS

Steps:

• Heat the oil in a 8-quart pot over medium low heat.
• Sauté the garlic and onion until soft and translucent.
• Add the roasted pepper blend and seasonings. Stir well.
• Add the tomatoes and green salsa. Warm for 20 minutes over low heat.
• When the chili base starts to thicken, add the wine, vinegar, and cilantro.
• Add pinto beans and cook over medium-low heat until beans are thoroughly warmed and chili is simmering (about 7 minutes).
• Season to taste with salt and pepper, additional vinegar, and/or cilantro.
• Garnish to taste.
• Heat oven broiler to high or its highest setting.Grease rimmed baking sheet with coconut oil.
• Halve, seed, and stem the peppers.
• Place peppers skin side up on baking sheet.
• Roast peppers under the broiler until the skin buckles and starts to char (about 4 minutes). The smaller peppers may roast quicker than the larger ones, so be ready to pull them off the baking sheet earlier. In general, don't be afraid to char the pepper skins. That's what drives the roasted flavor AND makes the skins easier to peel off.
• Remove peppers from the broiler and using a fork, place peppers in a brown paper bag and refrigerate for 15 minutes.
• Peel off the skin, chop and mix the roasted peppers together and set aside. Note: if the peppers haven't been roasted long enough, the skins will be tough to peel off. Don't worry or fret ... this isn't the end of the world. Just chop them up. Your chili will still taste great!

ROASTED PEPPER VEGETARIAN CHILI

Steps:

• Cut peppers in half and remove the seeds.
• Place on a baking sheet and press to lay flat, skin side up.
• Broil until blackened (about 15 minutes).
• Seal in a plastic bag for 15 minutes.
• Remove from the bag and remove the skin.
• Make slices about 1/2" x 2".
• Place all ingredients into a 3 quart slow-cooker.
• Cook on low for 8 hours, or high for 4 (if you're in a hurry).

VEGETARIAN BLACK BEAN CHILI

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
• Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.