Indian Inspired Veggie Chili with BUSH'S Chili Beans
Today's spicy Indian inspired veggie chili is the perfect way to warm up on a cold winter's day!
Servings 6
Ingredients
- 1 tablespoon olive oil
- 1 medium onion roughly chopped
- 1 small jalapeño chopped (de-seed for a less spicy chili)
- 1 red bell pepper roughly chopped
- 8 oz baby bella mushrooms roughly chopped
- 1 tablespoon minced garlic about 6 cloves
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- ½ teaspoon curry powder
- ½ teaspoon cumin
- ½ teaspoon ginger
- ½ teaspoon cinnamon
- 2 cans BUSH'S Mild Kidney Chili Beans do not drain
- 14.5 oz can diced tomatoes
- 8 oz can tomato sauce
- 1 cup frozen peas
- Sea salt to taste
- Chopped green onions or cilantro for garnish
- Lemon wedges optional
- Greek yogurt optional
Instructions
- Chop the peppers and onion.
- Heat olive oil in a Dutch oven over medium heat until shimmering, then add the onion, jalapeño, and bell pepper and saute for 6-7 minutes, stirring occasionally. While the onion and peppers are sauteing, chop the mushrooms.
- Once the peppers have begun to soften, stir in the mushrooms and continue to cook over medium heat for another 7 minutes, stirring occasionally, or until mushrooms are browned and softened.
- Stir in the minced garlic and spices. Continue to saute over medium heat for another minute, then stir in the BUSH'S Chili Beans, tomatoes, peas, and tomato sauce.
- Reduce heat to medium low and simmer the chili for 30 minutes, stirring occasionally.
- Once flavors have blended, season chili with sea salt to taste.
- Serve your Indian inspired veggie chili with naan and garnish with chopped green onions or cilantro. (You can optionally squeeze in fresh lemon juice and/or add a little dollop of Greek yogurt before serving, too.)
Notes
Remove the ribs and seeds from the jalapeño before chopping, if you prefer your chili less spicy. Today's chili does have a good kick to it!