3-Bean Fire Roasted Chili–So Good You Won’t Believe It’s Vegan!

This is the best chili I’ve ever made. And I’ve made a lot of chili! The secret? I fire-roasted all of the peppers over a flame on my stove and I used fire-roasted tomatoes. What a difference that makes.

First comes the fun part—burning the peppers until they’re black. Just put each of them right over the flame on your stove or BBQ. Turn occasionally until they are black on all sides. Yes, all black.

Remove them from the heat and put them into a brown paper bag and seal the bag. Let rest until cool.

When they’re cool enough to work with put on kitchen gloves and rub off the black skin. Next remove most of the seeds and stems and cut them into bite size pieces.

Add 2 tablespoons of olive oil to a large pot and add onion and 1/2 teaspoon of chili powder and 1/2 teaspoon cumin. Stir and cook until onion is translucent, about 5 minutes. Add the garlic and cook for another minute.

Chop the fire-roasted tomatoes into bite size pieces and add them to the pot. Stir and add Rotel tomatoes, the chili peppers and the beans. Stir again and add 1 teaspoon cumin, 1 teaspoon chili powder and 1 teaspoon fajita seasoning.

Bring to a boil then reduce to a simmer and cook over low heat for at least two hours. Spoon into bowls and garnish with your favorite toppings. Like so many of my favorite things to make, it freezes well. As always, Enjoy!