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.
Course: Main Course
Keyword: Bell Pepper Chili
1medium onion, chopped into ½-inch pieces, about 1 cup
48ouncesBUSH’S® Kidney Beans in a Mild Chili Sauce, (3) 16-ounce cans
3large bell peppers, chopped into ½-inch pieces, about 4 cups
4-6medium tomatoes, chopped into ½-inch pieces, about 4 cups
2 ½tablespoonsMexican Spice Mix or store-bought taco seasoning
½cupfresh cilantro, chopped small
2medium limes, about 2-4 tablespoons of fresh lime juice, adjust to taste
fresh cilantro, chopped
green onions, sliced thin
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.