1small jalapeñochopped (de-seed for a less spicy chili)
1red bell pepperroughly chopped
8ozbaby bella mushroomsroughly chopped
1Tbspminced garlicabout 6 cloves
2cans BUSH'S Mild Kidney Chili Beansdo not drain
14.5ozcan diced tomatoes
8ozcan tomato sauce
Sea saltto taste
Chopped green onions or cilantrofor garnish
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.)
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!
Indian Inspired Veggie Chili with BUSH'S Chili Beans from Mashup Mom: https://www.mashupmom.com/indian-inspired-veggie-chili-with-bushs-chili-beans/