Whitney’s Pepper Fiesta Vegetarian Chili
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Fajita veggies, chili beans and fire roasted tomatoes create the most delicious vegetarian chili recipe, made in under 30 minutes!
This is a sponsored post written by me on behalf of BUSH’S slow-simmered chili beans and Hunt’s vine ripened tomatoes.
To make a great tasting chili, you need to start with the best chili beans and tomatoes, that’s why I partnered up with my friends at BUSH’S and Hunt’s to create this scrumptious vegetarian chili recipe! BUSH’S slow-simmered chili beans and Hunt’s vine ripened tomatoes are the perfect addition to the fajita veggies in this chili recipe, that’s both gluten free and vegetarian!
This “29 Minute Meal” is perfect for a quick and easy one pot weeknight dinner. The fajita
veggies are an excellent meat replacement, which makes this chili vegetarian. I gave it the
nickname “Whitney’s Pepper Fiesta Chili” because of all the bright, colorful peppers in the dish!
Feel free to replace my name with your name when you make the chili at home, I promise, I won’t tell 😉
BUSH’S and Hunt’s are making it easy to show your “Chili Pride” year-round with a delicious round-up of chili recipes, all made with BUSH’S slow-simmered chili beans and Hunt’s vine ripened tomatoes. Add this “Pepper Fiesta” chili to your menu, along with other recipes like “Eddie’s Sweet & Spicy Chili Remix” and “Marie’s Spice Spice Baby Chili“.
You’ll also love my Pumpkin Chili and Buffalo Chicken Chili, both are favorites in my house and easily made in your slow cooker!
What is your go-to chili recipe? Are you a fan of ditching the meat for a delicious vegetarian chili or do you like to double up on the meat and beans for a protein-packed chili recipe? Do you like your chili super spicy or on the mild side? Comment below and let me know how you show your “Chili Pride”, whether it’s for a weeknight dinner, football tailgate or an annual chili cook-off!
Whitney’s Pepper Fiesta Vegetarian Chili
Ingredients
- 2 tbsp olive oil
- 4 cups bell pepper, diced
- 1 cup red onion, diced
- 1 cup portabella mushrooms, diced
- 2 cloves garlic, minced
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp paprika
- ½ tsp sea salt
- 16 oz can BUSH's Slow-Simmered Chili Beans
- 14.5 oz can Hunt’s Fire Roasted Vine Ripened Diced Tomatoes
- 2 tbsp fresh chopped cilantro
- 1 avocado, thinly sliced
Instructions
- Add the olive oil to a large pot, or dutch oven, over medium high heat.
- Add the bell peppers, onion, mushrooms and garlic, saute 4-5 minutes.
- Add the cumin, chili powder, paprika and sea salt, mix everything together and saute for an additional 3-4 minutes.
- Add the chili beans and diced tomatoes, stir everything together.
- Cover the chili, reduce heat to low and simmer for 15 minutes.
- Serve topped with chopped cilantro and sliced avocado.
Nutrition Facts
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