Vegetarian Chili with Fajita Peppers
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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. I gave this recipe the
nickname “Whitney’s Pepper Fiesta Chili” because of all the bright, colorful peppers in the dish!
More chili recipes
If you love this vegetarian chili recipe, 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? Comment below and let me know!
Whitney’s Pepper Fiesta Vegetarian Chili
Ingredients
- 2 tablespoons olive oil
- 4 cups bell pepper, diced
- 1 cup red onion, diced
- 1 cup portabella mushrooms, diced
- 2 cloves garlic, minced
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon sea salt
- 16 ounce can BUSH’s Slow-Simmered Chili Beans
- 14.5 ounce can Hunt’s Fire Roasted Vine Ripened Diced Tomatoes
- 2 tablespoons fresh chopped cilantro
- 1 avocado, thinly sliced
Instructions
- Add the olive oil to a large pot, or dutch oven, on the stove 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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