Fajita-style peppers, seasoned chili beans, and fire-roasted tomatoes combine to make a vibrant, flavorful vegetarian chili that comes together in under 30 minutes — perfect for busy weeknights.
This post was developed in collaboration with BUSH’S slow-simmered chili beans and Hunt’s vine ripened tomatoes.
Starting with high-quality canned beans and fire-roasted tomatoes makes a big difference in the depth of flavor for any chili. In this recipe, BUSH’S slow-simmered chili beans add heartiness and texture while Hunt’s fire-roasted diced tomatoes bring a smoky brightness that complements sautéed fajita vegetables. The result is a colorful, gluten-free vegetarian chili that’s ready in less than half an hour.
This one-pot recipe is part of my 29-minute meal approach: quick to prepare, full of flavor, and easy to clean up. I call it “Whitney’s Pepper Fiesta Vegetarian Chili” because the mix of red, green and yellow bell peppers makes it feel like a little celebration in the bowl.
More chili recipes
If you enjoy this vegetarian chili, try other creative chili variations like pumpkin chili for a cozy, seasonal twist or buffalo chicken chili for a bold, protein-rich option. Both of those are excellent for making ahead and reheating, and they adapt well to slow cooker preparation.
Do you usually make chili with meat, or do you prefer hearty vegetarian versions like this one? I love hearing how people customize recipes—whether you double up on beans for more protein, add extra heat, or top with creamy avocado. Share your go-to chili ideas in the comments.
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 over medium-high heat.
- Add the bell peppers, red onion, mushrooms and garlic. Sauté for 4–5 minutes, until the vegetables begin to soften.
- Stir in the cumin, chili powder, paprika and sea salt. Mix well and sauté for another 3–4 minutes to toast the spices and deepen the flavor.
- Add the chili beans and the fire-roasted diced tomatoes, stirring to combine everything evenly.
- Cover the pot, lower the heat to a gentle simmer, and cook for 15 minutes to let the flavors meld.
- Serve the chili topped with fresh chopped cilantro and thin slices of avocado. Optionally add shredded cheese, sour cream or tortilla chips if desired.
Nutrition Facts
Tips, Variations and Storage
Tips for the best results: use a mix of red, yellow and green bell peppers for color and balanced sweetness. Portabella mushrooms add a meaty texture, but you can substitute cremini or button mushrooms if preferred. If you like more heat, add diced jalapeño with the bell peppers or a pinch of cayenne pepper with the spices. For a thicker chili, simmer a few minutes longer with the lid off.
Variations: add a drained can of black beans or pinto beans for more protein and variety, or stir in cooked quinoa for added texture and nutrition. For a smoky twist, finish with a dash of chipotle in adobo.
Storage and reheating: cool leftover chili and store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove over low-medium heat with a splash of water or stock, or microwave individual portions until warmed through. This chili also freezes well in a sealed container for up to 3 months—thaw overnight in the refrigerator before reheating.