Whitney’s Pepper Fiesta Vegetarian Chili
Fajita veggies, chili beans and fire roasted tomatoes create the most delicious vegetarian chili recipe, made in under 30 minutes!
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
Serving 6servingCalories 232kcal (12%)Carbohydrates 28g (9%)Protein 7g (14%)Fat 11g (17%)Saturated Fat 2g (10%)Sodium 860mg (36%)Potassium 803mg (23%)Fiber 9g (36%)Sugar 11g (12%)Vitamin A 3583mg (72%)Vitamin C 135mg (164%)Calcium 63mg (6%)Iron 3mg (17%)
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