The key to this extra smooth vegan cherry tomato chili is removing the skin of the cherry tomatoes and roasting the vegetables using aluminum foil before you blend them with fresh chili to create the most delicious and spicy chili recipe.

Add as much or as little chili as you prefer, depending on how spicy you want it, and choose a variety of juicy red, yellow, and orange cherry tomatoes to enhance the flavor of this super tasty and healthy chili. Feel free to add some protein, such as black beans, too!

Light & Bright Vegan Cherry Tomato Chili

Recipe by Gabriela Guinazu

5.0 from 10 votes

Course: Lunch, DinnerCuisine: Soup, ChiliDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

The key to this extra smooth chili is removing the skin of the cherry tomatoes and roasting the vegetables using aluminum foil before you blend them with fresh chili to create the most delicious and spicy chili recipe.

Cook Mode

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Ingredients

Chili Ingredients
4 cups cherry tomatoes
3 cups water
1 medium carrot, diced
1 medium white onion, quartered
1⁄2 small red onion, diced
2 cloves garlic, halved
1⁄2 medium red bell pepper, sliced into sticks
1 medium fresh chili, sliced
2 tablespoons tomato sauce, canned
2 tablespoons extra virgin olive oil
10 leaves fresh basil
Spices
1 teaspoon red chili flakes
1 teaspoon oregano
1⁄2 teaspoon smoked paprika
1 teaspoon salt
2 leaves dried bay leaves
Toppings
fresh parsley
cherry tomatoes, sliced
fresh chili, sliced
red onion, diced

Directions

Prepare a large bowl with ice water.
Bring a large pot of water to a boil. Add the cherry tomatoes and blanch them in hot water for 30 seconds. Using a slotted spoon, remove the tomatoes and transfer them immediately to the bowl of ice water.
Remove the skin from the tomatoes.
Preheat the oven to 425 °F.
Mix tomato sauce, olive oil, oregano, smoked paprika, and salt in a small bowl.
In a large deep roasting tray add the cherry tomatoes, onion, carrot, red bell pepper, and garlic. Pour in the previous mixture and mix everything.
Cover the tray with aluminum foil and roast for about 30 minutes.
Transfer the roasted vegetables to a blender, add fresh chili, and blend at high speed for 1 minute or until the sauce is smooth.
Transfer the tomato chili sauce to a large saucepan and add basil, bay leaves, and a half cup of water. Let the sauce simmer for 10 minutes, stirring occasionally.
Serve with fresh parsley, cherry tomatoes, chili slices, and red onion.
Serving Instructions:
Serve your chili immediately. Top with sliced chilies, cherry tomatoes and fresh parsley!