Roasted Red Pepper Chili
by Sommer Collier — last updated on Mar 16, 2025 
I always reach for a big bowl of this bold and tangy roasted red pepper chili when the chilly months roll around. Every spoonful is pure comfort, loaded with tender chicken, creamy red beans and fresh vegetables, all simmered together in a puree of smoky roasted red peppers.
There’s nothing like big pot of steaming chili to get you through the chilly fall and winter months. Filling and warming in both taste and temperature, this roasted red pepper chili with shredded chicken delivers serious comfort and flavor without being too heavy. What sets this recipe apart from the traditional recipe is that instead of using tomatoes to make base, I use roasted red peppers. The red peppers give the chili that gorgeous red color and subtly sweet yet smoky flavors that make every bite incredibly delicious. Then, I add in loads of tender, juicy chicken, fresh vegetables and creamy red beans to make it hearty and nutritious. And although this chili is wonderfully well-seasoned, it should be noted that this is not a spicy chili, so it’s great for kids and those with spice sensitivity. But don’t fret spicy chili lovers! You can easily adjust the heat level to make it as hot and fiery as my green chili recipe! Grab your bowls and fill them up for the perfect, easy and comforting meal!
Ryan – ⭐⭐⭐⭐⭐ I’ve been making this a couple years now and figured it’s about time I leave a comment since I keep coming back! It’s not that I don’t like the tomato based chili… I just love the red peppper. A perfect pick-me-up in the colder months and always impressive to folks who like chili with a twist. Also can be prepped pretty quickly and most ingredients I have on hand regularly, which is great. Thanks for the great recipe!!
Table of Contents
Sommer’s Recipe Highlights
Seriously Easy – This roasted red pepper chili is seriously easy to make. Just prep all of the ingredients ahead of time, and throw everything in the slow cooker first thing in the morning. You’ll have a ready-and-waiting meal when you come home!
Great for Leftovers – Like so many wonderful crockpot meals and this chicken chili verde, this recipe for roasted red pepper chili is ideal for meal prepping. I always divvy up portions and store them in the fridge for a quick and easy lunch on the go. Otherwise, I heat myself up a big bowl for a leisurely dinner on the couch.
Nutritious and Delicious – Every spoonful of this chili packs tons of bold smoky, tangy and subtly sweet flavors. It’s also filled with nutrients and protein from the shredded chicken and beans, and loads of fiber from those fresh veggies.
Key Ingredients and Tips
- Chicken breast – I use boneless and skinless chicken breast or tenders because they cook up beautifully in that red pepper sauce, and they’re lighter in calories. Plus, they’re easy to shred up. If you want a meatier taste, you can totally use skinless chicken thighs!
- Roasted red peppers – These are definitely the star of the show! I use jarred roasted red peppers along with all of their juices to create that incredibly red color and to add those sweet, smoky and tangy flavors.
- Red kidney beans – For a boost of protein and creaminess, I like to add in drained red kidney beans. They add a lot of volume and texture to the chili, too.
- Onion and garlic – For that bold savory taste, I use a lot of onion and fresh garlic. They both release pungent aromas, and the onion adds a subtle sweetness.
- Celery – For some added freshness and earthiness, chopped celery is my go-to! It also adds a ton of fiber, too.
- Chili powder – Chili wouldn’t be chili without some chili powder! Just a pinch adds so much depth and color.
- Ground cumin – Ground cumin pairs wonderfully with the roasted red peppers, and it accentuates those warm flavors and aromas.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Saute – To kick off this bold roasted red pepper chili, I saute some chopped onions, red bell peppers, celery and garlic for a couple of minutes, until they’re all soft and slightly translucent.
Start filling up – Then, I transfer the cooked veggies to the crock pot and I add in the drained red beans. On top of all of that, I add the chicken breasts and spices.
Pour it on – Before I get to cooking, I blend up all of the roasted red peppers and their juices until the mixture is smooth. Then, I pour that and the chicken broth all over the veggie bean and chicken mixture. I cover up the crock pot and I set it on low for about 6 to 8 hours, or high for 3 to 4 hours.
Shred – Once the chicken is cooked, I remove it with a fork and I carefully shred it. I add the chicken back into the crock pot, give it one final stir and that’s it! I’m ready to enjoy!
Recipe Variations
- Creamy Broth – Just before serving, stir in softened cream cheese for a creamy red pepper chili recipe with no tomatoes.
- Beans – Skip the kidney beans and use great northern beans instead.
- Veggies – Add frozen corn kernels or fresh chopped bell peppers to the chili for extra sweetness.
- Make it Spicy – This chili is well seasoned, but is not spicy. If you want to kick up the heat, add 1-2 teaspoons cayenne pepper. Or add hot sauce after cooking.
- Stovetop – In a rush? Make this chicken chili recipe on the stovetop in less than an hour!
- Instant Pot – Yup, you can even make this chicken and roasted red pepper recipe in a pressure cooker!
Servings Suggestions
After I’ve served myself a giant portion of this roasted red pepper chili, I get going with the toppings. There’s so much you can add on, but here are a few of my favorites!
- Go wild with the sliced avocado for creaminess.
- Pour on the cheese! Sprinkle on some Monterey jack cheese or cheddar cheese.
- Sprinkle on some sliced jalapeños for extra heat.
- For an added pop of color and freshness, add some chopped fresh cilantro.
- Craving some crunchiness? Top off your bowl with sliced green onions, diced red or white onions and even some fried onions.
- Oh, and don’t forget the classics! I always finish my bowl off with a generous dollop of sour cream and a couple of lime wedges.
If I’m serving a crowd, I pair these chili with a basket of tortilla chips or a few chunks of homemade cornbread on the side, too! You can also pair it with a fresh crunchy bell pepper salad, farro salad, or green salad with green goddess dressing!
Storing
Leftover chili tastes fabulous! Let it cool completely before transferring to an airtight container. Store the container in the fridge for up to 3 days.
Chicken chili is great to freeze for up to 3 months. Store it in an airtight container wrapped in a layer of aluminum foil for extra protection from freezer burn.
I like to reheat this red pepper chili on the stovetop over medium heat. If it’s a bit on the dry side, just add in a splash of water!
Frequently Asked Questions
Nope! Even though this chili is absolutely bold and flavorful, I’ve purposefully made it so that it isn’t spicy. However, you can totally customize the level of heat based on your personal likes and dislikes!
Totally. That’s a wonderful time saver, especially if you’re making this chili during a busy weeknight. Just shred the chicken and then toss it back in.
The best way to ensure that the chicken is cooked through is to use a meat thermometer. Once it’s reached at least 165 degrees Fahrenheit, you’re good to go! Get to shredding and serving!
Roasted red peppers add smoky, bold flavors with a subtle hint of sweetness. Tomatoes, on the other hand, have a milder flavor and a slight tanginess. They’re also wonderful, and used for traditional chilis.
Help Me Spread the Word about this Fabulous Free Recipe! Sharing this recipe link on Pinterest and Facebook is super impactful, and I greatly appreciate it! Find the share buttons below the recipe form.
Looking for More Soups and Chili Recipes? Be Sure to Also Try:
Roasted Red Pepper Chili
Ingredients
- 2 pounds boneless skinless chicken breast or tenders
- 1 large onion peeled and chopped
- 1 large red bell pepper seeded and chopped
- 1 cup chopped celery
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 24 ounces jarred roasted red peppers in juices
- 30 ounces red kidney beans drained
- 3 tablespoons chili powder
- 1 1/2 tablespoons ground cumin
- 2 1/2 teaspoons sea salt
- 2 cups chicken broth
Instructions
- Preheat a large skillet over medium heat. Add the oil, followed by the chopped onions, peppers, celery, and garlic. Sauté for 3-5 minutes to soften.
- Pour the sautéed veggies and the drained kidney beans in a large slow cooker. Place the chicken over the top, then sprinkle the chili powder, cumin, and salt in the slow cooker.
- Pour the jarred roasted red peppers and their juices in a blender. Puree until very smooth. Pour the pureed red pepper and chicken broth in the slow cooker. Cover and turn on low for 6-8 hours, or high for 3-4 hours.
- When the chicken is cooked through. Remove it with tongs, and shred the chicken with a fork. Stir the shredded chicken back into the crockpot. Serve warm!
This recipe is perfect. I’ve been making it since before my son was born, so at least 7 years, and I never get tired of it!
It hits the spot as a chili/stew, and my husband will eat it over rice. I cut the celery a little bit on the larger side for more texture and add fresh jalapenos as a topping for a crunch.
Everything you wrote about this is spot on. I followed the recipe and didn’t do any of the variations as I’m trying to burn more calories and watch the caloric intake. Perfect blend of spices and heartiness.
Sounds very good, but could I use a different bean? Black bean perhaps?
Hi Cynthia,
Sure you can! Just swap out the kidney beans for any type of canned beans you like. Black beans are a good option, as well as butter beans, or even pinto beans.
Delicious and so easy to make!
Loved your recipe’s instructions on the Roasted red pepper chicken chili recipe. Thanks for such amazing words.
I’ve been making this a couple years now and figured it’s about time I leave a comment since I keep coming back! It’s not that I don’t like the tomato based chili… I just love the red peppper. A perfect pick-me-up in the colder months and always impressive to folks who like chili with a twist. Also can be prepped pretty quickly and most ingredients I have on hand regularly, which is great. Thanks for the great recipe!!
I have been making this chili for 3 years and I just had to leave a review because this is my absolute most favorite chili recipe I have ever made and tasted. The flavor of the roasted red pepper is so sweet, tangy and just all around perfect. I like adding in extra red pepper and celery and use 1/2 cups of fat free low sodium chicken broth with 1/2 cup of water. I’m not using a chili person (with the beef), but with the shredded chicken and using roasted red peppers it just taste so unbelievably good. Any person I have ever made it for or have given some to have loved it. This is definitely a recipe I will use for as long as I live.
Flavor improved if:
spatchcock fresh whole chicken, boil bones, skin, pan juice and giblets to make stock;
shred chicken, set aside;
1/2″ slice 3 red bell peppers and roast until edges are dark;
dice celery, onion, garlic;
combine stock and vegetables, saute in olive oil, add garlic late;
fresh grind cumin seed for pungent, aromatic comino and add;
add salt, pepper, oregano, smoked paprika, fresh ground coriander, chipotle flakes;
adjust for thick stew/soup;
add shredded chicken;
To serve, layer 3 tortillas in a bowl thus: corn tortilla/stew/sharp cheddar (twice), another tortilla then salsa, more cheese. Microwave one minute thirty seconds each bowl, top with fresh Cilantro, queso fresca.
Hi! Do you know roughly how large the serving size is? I want to make sure I am truly eating 272cal and not 400+ haha.
Hi Erin,
The servings are approximately 1 1/4 cups. Hope this helps!