Green Pepper And Mushroom Chili
A hearty and flavorful chili featuring tender ground beef, fresh mushrooms, and vibrant green peppers. Enhanced with bold spices and a touch of picante sauce, this dish offers a comforting yet zesty experience perfect for casual dinners, family gatherings, or chili lovers seeking a satisfying meal.
Ingredients
- 1 lb. hamburger ⓘ
- 1 cup coarsely chopped onion ⓘ
- 1 green pepper, coarsely chopped ⓘ
- 3 cloves garlic, minced ⓘ
- 2 cans (16 oz. each) whole tomatoes, undrained and coarsely chopped
- 1 can (15 oz.) kidney beans, rinsed and drained ⓘ
- 1 lb. fresh mushrooms, quartered ⓘ
- 2 Tbsp. chili powder ⓘ
- 2 tsp. ground cumin ⓘ
- 1 1/4 tsp. salt ⓘ
- 3/4 tsp. dried oregano ⓘ
- 1 cup Pace mild picante sauce ⓘ
Instructions
- In a large saucepan, brown the hamburger with the chopped onion, green pepper, and minced garlic; drain excess fat.
- Add the chopped tomatoes, kidney beans, quartered mushrooms, chili powder, ground cumin, salt, oregano, and picante sauce to the saucepan.
- Bring the mixture to a boil, then reduce the heat, cover, and simmer for 30 minutes, stirring occasionally.
Tips & Substitutions
For a vegetarian option, substitute the hamburger with lentils or extra beans. You can also add corn for sweetness or bell peppers for more color. Adjust chili powder according to your spice preference, and feel free to use canned mushrooms if fresh ones aren’t available. This chili can be made in a slow cooker; just brown the meat first and then combine all ingredients in the slow cooker for 4-6 hours on low.
Serving Suggestions
Serve this hearty Green Pepper And Mushroom Chili with a dollop of sour cream, diced avocado, or shredded cheese on top. It pairs beautifully with cornbread or tortilla chips for dipping. For a complete meal, consider serving a side of Border Beans or a fresh salad. You can also offer warm tortillas for scooping and wrapping.
Storage & Reheating
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, or microwave in short intervals until heated through. This chili also freezes well for up to 3 months; just thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Green Pepper And Mushroom Chili contains roughly 500 calories, with 22g protein, 84g carbohydrates, and 14g fat. It is an excellent source of iron (145% of the Daily Value), dietary fiber (115% of the Daily Value), and calcium (55% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1350mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili in advance?
Absolutely! This chili tastes even better the next day as the flavors meld. Just make it a day ahead, let it cool, and store it in the refrigerator. Reheat before serving. It's perfect for meal prep or feeding a crowd!
What can I substitute for kidney beans?
If you don't have kidney beans on hand, you can use black beans, pinto beans, or even chickpeas as a substitute. Each type of bean will add a different flavor and texture, so pick whichever you prefer or have available.
Can I add more vegetables to this chili?
Definitely! This chili is versatile, and you can add other vegetables such as zucchini, carrots, or even sweet potatoes. Just chop them into small pieces and add them when you add the tomatoes to ensure they cook through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).