Creamy Roasted Red Pepper Chili

Serving Size: 2 | Prep Time: 5 mins | Total Time: 30 mins


2 tablespoons olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 15 oz can kidney beans
1 15 oz can black beans
2 cups vegetable broth
1/2 cup jarred roasted red peppers, chopped
1 medium tomato, diced
1 teaspoon curry powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon soy sauce or tamari
Salt and pepper to taste


1. In a large saucepan, stock pot or Dutch oven on medium heat add olive oil. Add onion and garlic and saute until translucent, about 2 minutes.
2. Add the beans, tomatoes, and roasted red peppers and mix well.
3. Pour in the vegetable broth followed by the remaining ingredients. Turn heat to low and simmer until thick, about 20 minutes. Stir frequently.