Roasted Red Pepper Chili

"Roasted and smokey flavors light up your taste buds. This chili has all roasted veggies. The roasting adds such a deep flavor. This chili is an easy recipe with a little sophistication. I make this recipe anytime I need a hug for taste buds."

Prep Time

15 minutes

Cook Time

1 hour 45 minutes

Paired With

Main Protein



1 Large yellow onion diced 1 Red bell Pepper Roasted seededand diced, 1 Poblano Pepper Roasted seeded and diced an, 2 tablespoons of chili powder, 2 tablespoons of tomato paste, 1 teaspoon of oregano, 1 cup of red wine Cabernet, 15 ounce can of dark red kidney beans rinshed and drained, 2 tablespoons of olive oil, 1 teaspoon of pepper, 1 cup Shredded Sharp cheddar
1 Chipotle pepper in adobo sauce minced
3 Cloves of Roasted Garlic Minced
2 tablespoons of brown sugar
1 teaspoon of ground cumin
1 cup of roasted veggie stock
28 ounce can of chopped tomatoes
15 ounce can of regular kidney beans
2 teaspoons of seasoning salt
1/3 cup sliced scallions


  1. In a large pot over medium high heat, saute the onions in the olive oil for 3 minutes.  Add the garlic, red bell pepper, chipotle pepper, and pablono cook 2 minutes then add tomato paste stir and cook additional 1 minute. 
  2. Add the cumin. oregano,chili powder and de glaze pot veggie stock scrape the bottom then add wine. Lower heat to medium and cook for 5 minutes. 
  3.  Pour in the can of tomatoes, both cans of beans and brown sugar.  Use only half of the seasoning salt stir in pepper.  
  4. Cover and let cook for 1 and 15 minutes. uncover and stir gently and add the other half of seasoning salt.  Cook for an additional 30 minutes. Serve in bowls Garnish with scallions and sharp cheddar shreds.