Go Back Email Link
–+ servings
chili with bell peppers in bowl with wooden spoon

Bell Pepper Chili

Bright colors and fresh flavors from bell peppers come together in a bowl full of hearty chili coziness that can be made in your slow cooker or on the stove top.
Pin Print
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8

Ingredients 

  • 1 pound hot sausage
  • 1 medium onion chopped into ½-inch pieces, about 1 cup
  • 28 ounces canned ranch-style pinto beans or chili beans do not drain
  • 14 ounces canned black beans drained and rinsed
  • 14 ounces canned tomato sauce
  • 30 ounces canned diced tomatoes
  • ¼ cup taco seasoning homemade or store-bought
  • 3 large bell peppers chopped into ½-inch pieces, about 4 cups
  • ½ cup fresh cilantro chopped small
  • 2 medium limes about 2-4 tablespoons of fresh lime juice, adjust to taste

Optional Toppings

  • sour cream
  • shredded cheese
  • corn chips
  • green onions sliced thin
  • fresh cilantro chopped

Instructions

Slow Cooker Instructions

  • Cook and crumble the sausage in a large skillet over medium-high heat. Add the onions to the skillet when the meat begins to brown.
  • While the meat is cooking, combine the ranch beans, black beans, tomato sauce, diced tomatoes, and taco seasoning in a large crock-pot. Add the beef and onions. Cook on HIGH for 2 hours or on LOW for 4-8 hours.
  • About an hour before you plan to serve this, add the bell peppers. Cook on LOW for 1 hour and then add the cilantro and lime. This will hold on the WARM setting for an additional 1-3 hours without any issues.

Stovetop Instructions

  • Cook and crumble the sausage in a large pot over medium-high heat. Add the onions to the pot 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.

Notes

I typically use red, orange, and yellow bell peppers for this recipe, however any variety of bell pepper will work nicely.

Nutrition

Calories: 402kcal · Carbohydrates: 44g · Protein: 20g · Fat: 17g · Saturated Fat: 5g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 7g · Trans Fat: 0.1g · Cholesterol: 41mg · Sodium: 2079mg · Potassium: 1030mg · Fiber: 13g · Sugar: 13g · Vitamin A: 2856IU · Vitamin C: 69mg · Calcium: 95mg · Iron: 5mg
Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!