Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary feast! This Creamy Roasted Red Pepper Chili is not just another recipe - it's a flavor explosion that combines the smoky sweetness of roasted peppers with a luxurious, velvety cream base that will have your taste buds dancing with joy. Whether you're a chili enthusiast or a curious home cook looking to impress, this recipe promises to elevate your cooking game and become an instant family favorite.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 red bell peppers, roasted and chopped
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) kidney beans, drained
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 1 tablespoon chili powder
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Begin by preparing the red bell peppers. Preheat your oven to 400°F (200°C). Place the whole red bell peppers on a baking sheet and roast them in the oven for about 20-25 minutes, turning occasionally, until the skin is charred and blistered. Once roasted, remove them from the oven and let them cool for a few minutes.
- Once the peppers are cool enough to handle, peel off the charred skin. Cut the peppers in half, remove the seeds and stems, and chop them into small pieces. Set aside.
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the chopped roasted red peppers to the pot and sauté for about 2-3 minutes until they are heated through and fragrant.
- Add the drained black beans and kidney beans to the pot. Stir well to combine with the roasted peppers.
- Next, pour in the can of diced tomatoes (with their juices) and stir to mix all the ingredients together.
- Sprinkle the chili powder over the mixture, and season with salt and pepper to taste. Stir well to ensure that the spices are evenly distributed throughout the chili.
- Reduce the heat to low and allow the mixture to simmer for about 10 minutes, stirring occasionally to prevent sticking. This will allow the flavors to meld together.
- After simmering, gradually pour in the heavy cream while stirring continuously. This will give the chili a creamy texture and rich flavor. Allow the chili to cook for an additional 5 minutes, stirring occasionally.
- Once the chili is heated through and creamy, taste and adjust the seasoning with more salt, pepper, or chili powder if desired.
- Remove the pot from the heat and let it sit for a few minutes before serving. This chili can be served hot, garnished with your choice of toppings such as chopped cilantro, sour cream, or shredded cheese.
- Enjoy your creamy roasted red pepper chili with tortilla chips, over rice, or on its own as a hearty meal!
Tips
- Roasting Peppers Like a Pro: Take your time when roasting bell peppers. The key is to achieve a deep, charred exterior that adds a smoky depth to your chili. Use tongs to turn them occasionally for even roasting.
- Cream Addition Technique: When adding heavy cream, do it gradually and stir continuously to prevent separation and ensure a smooth, creamy texture.
- Flavor Boosting Hack: Let the chili sit for 10-15 minutes after cooking to allow the flavors to meld together. This resting time can significantly enhance the overall taste.
- Customization Options: Feel free to experiment with different bean varieties or add some ground meat if you want a heartier version. The recipe is versatile!
- Make-Ahead Friendly: This chili tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop overnight in the refrigerator.
- Garnish Creatively: Top with fresh cilantro, a dollop of sour cream, or some shredded cheese to add extra layers of flavor and texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 15g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
