Bell peppers, tomatoes, cilantro, and lime add fresh flavors to this Hearty Pepper Chili; it’s filled with sausage, beans, and an abundance of vegetables. My entire family gave this meal two thumbs up. I’ve made this chili a couple more times already, just to have some stashed in the freezer for easy lunches.
My kids have a well known and long lasting love for chili. So, when BUSH’S® Beans asked if I’d create a recipe for them, I jumped at the chance. My middle son, Ben, would probably eat chili for every meal of his eleven-year-old life if I gave him that option. So, when he saw me making this chili, I had a very willing helper at my elbows.
As this Hearty Pepper Chili was simmering in the kitchen, the other two boys wandered downstairs with the words “something smells like chili” and “please, please, please say that chili is for our lunch, Mom.”
I loaded this recipe with so many vegetables, I wasn’t 100% sure how well that might go over with them. Fortunately, they went crazy over the new recipe. Everything from “this tastes so fresh and I love the cilantro and lime” from my oldest to “I don’t know what’s different, but these bell peppers are great, Mom” from the youngest.
Ben declared this chili the best one I’ve made in a long long time and said that we should make chili this way every time. I’m calling this a huge win for fresh vegetables and easy dinners.
Kitchen Tip: I use this pot when making this recipe.
- 1 pound hot sausage
- 1 medium onion chopped into ½-inch pieces, about 1 cup
- 3 16-ounce cans BUSH’S® Kidney Beans in a Mild Chili Sauce
- 3 large bell peppers chopped into ½-inch pieces, about 4 cups
- 4-6 medium tomatoes chopped into ½-inch pieces, about 4 cups
- 2 ½ tablespoons Mexican Spice Mix or store-bought taco seasoning
- ½ cup fresh cilantro chopped small
- 2 medium limes about 2 tablespoons of fresh lime juice
- Optional toppings: cilantro green onions, sour cream, cheese
- Cook and crumble the sausage in a large pot over medium high heat. Add the onions to the skillet when the meat begins to brown. When the onions are tender, add the beans, bell peppers, tomatoes, and Mexican spices. Bring to a simmer until the peppers are tender, about 10 minutes.
- Remove from the heat, stir in the cilantro and lime juice. Scoop into bowls and garnish with the toppings of your choice. Enjoy!
COOK’S NOTE: BUSH'S® Kidney Chili Beans are available in a Mild and a Spicy Chili Sauce. We like both varieties, but when I can find them, I like to use the spicier beans for an added kick.
(2) 15-ounce cans of diced tomatoes may be substituted for the fresh tomatoes in this recipe. I typically use red, orange, and yellow peppers for this recipe, however any variety of bell pepper will work nicely.
Disclosure: I’ve partnered with BUSH’S® Beans to share this recipe with you. Thank you for supporting the brands that make Barefeet In The Kitchen possible. As always, all thoughts and opinions are my own.