Pepperoni Chili — a comforting, traditional chili with a pizza-inspired twist. This hearty bowl brings the warm, spicy flavors of pepperoni together with classic chili ingredients for an unexpectedly delicious result.
This chili tastes exactly as imagined: a rich, comforting bowl with a gentle pepperoni heat. The idea had been on my mind for weeks before I finally tried it, and the combination surprised me in the best way. When you hear “pepperoni,” you probably picture pizza — but pepperoni adapts beautifully to chili, adding smoky, spicy depth.
To echo familiar pizza flavors, I included green bell pepper and tomato. I considered mushrooms, even had them ready, but ultimately decided they didn’t belong in this chili — sometimes restraint makes the flavors clearer.
Shopping for vegan pepperoni options became part of the fun. I compared a couple of brands and chose the one that best matched my preferences for flavor and texture. For this recipe I sliced the pepperoni into quarters so it melds into the chili, but whole slices would work too if you prefer them to stay more intact.
We enjoyed this chili with a cold beer and warm broccoli cheese muffins, and garnished with fresh jalapeño slices and a few extra pepperoni pieces for presentation and extra bite.
Pepperoni Chili
Dairy- and egg-free, vegan
Ingredients
- 1–2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 garlic cloves, minced
- 1 green bell pepper, diced
- 1 jalapeño pepper, minced (adjust to taste)
- 1 can fire-roasted tomatoes
- About 1 cup vegetable broth (or water), plus more if needed
- 2 cups cooked pinto beans
- 2 cups (1 can) kidney beans, drained and rinsed
- 2–3 tablespoons chili powder (start with less and add to taste)
- 2 teaspoons cumin
- 2 teaspoons paprika
- Sea salt and freshly ground black pepper, to taste
- 1 (4 ounce) package vegan pepperoni, sliced and quartered
Instructions
- In a large soup pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened and translucent.
- Add the minced garlic, diced green bell pepper, and minced jalapeño. Sauté briefly until the vegetables are fragrant, about 2–3 minutes.
- Stir in the fire-roasted tomatoes and the cup of vegetable broth. Bring the mixture to a gentle simmer.
- Add the cooked pinto beans and kidney beans to the pot. Season with chili powder, cumin, paprika, salt, and pepper. Stir until everything is evenly combined.
- Add the sliced and quartered vegan pepperoni, folding it into the chili so the pieces are distributed throughout.
- Reduce the heat to medium-low and let the chili simmer, uncovered or partially covered, for 60–90 minutes. Stir occasionally and add additional broth or water if the chili becomes too thick. Alternatively, after sautéing the vegetables you can transfer the mixture to a slow cooker and cook on low for several hours.
- Taste and adjust seasoning before serving. If you like more heat, add extra minced jalapeño or a pinch of cayenne.
Pepperoni isn’t just for pizza — it adds a smoky, savory edge to chili that feels both familiar and new. This recipe is flexible: swap beans, adjust spices, or try different vegan pepperoni brands until you find the balance you love.
If you plan to serve this at a gathering, keep extra toppings on hand: sliced jalapeños, chopped green onions, vegan cheese, and extra pepperoni make great options for guests to customize their bowls.