Roasted Pepper Vegetarian Chili

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Total Time
9hrs
Prep 1 hr
Cook 8 hrs

The roasted peppers sets this chili apart. Mildly spicy, but with a full flavor - you won't miss the meat! Great for vegetarians, or during Lent. This recipe is made for a slow-cooker, as it allows the full flavor to develop.

Ingredients Nutrition

Directions

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

5 5

This chili was fantastic. It had a full, authentic chili-taste. I used black beans and kidney beans as an emergency substitution, but I think I would stick with that bean combo because we enjoyed it so much.

4 5

This definitely filled my crock pot. It was a a little acidic but 2tsp of honey and a gnerous sprinkling of cheese before serving solved the problem.