Instant Pot Vegetarian Chili Cornbread Cups

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* I partnered with Bush’s to facilitate this post. 

I love it when a plan comes together…

Being a (mild spice) chili fan I am often looking for good recipes and easy ways to make it. Then I found some magic on a Walmart shelf… Bush’s Mild Chili Beans mysteriously appeared and answered a lot of my problems of finding good canned chili beans. A chili that I can pop into the Instant Pot and have my chili fix whenever my heart desires is just a can away! Seeing as the weather is turning crisper I tend to gear toward comfort food, so this recipe is a perfect option.  Best of all it’s vegetarian AND healthy – the protein is in the beans and is absolutely amazing…

Instant Pot Vegetarian Chili Cornbread Cups

Carol

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 0

Ingredients

  

• 2 tsp olive oil
• 2 cans of Bush's Chili Beans I like mild
• 1/2 red onion chopped
• 2 green onions chopped
• 1 can of diced tomatoes
• 2 cups water
• 1 yellow chili pepper deseeded and finely chopped
• 1/2 cup ketchup
• 1/2 tsp sugar
• 1 tsp salt
• 1 tsp chili powder
• 1/4 tsp cinnamon
• shredded cheese

Cornbread Muffins

• 1 box of cornbread mix
• 2/3 cups milk
• 1/3 cup melted butter
• 1 egg

Instructions

 

• For Cornbread Muffins
• Combine cornbread mix, milk, egg, and butter and spoon into greased muffin tin to make 12 muffins.
• Bake at 400 for 15 minutes or until golden. Set aside to cool.
• For Chili
• Set Instant Pot to saute, add oil, then add red and green onions, tomatoes, and chili pepper until lightly browned.
• Add remaining ingredients and set on pressure (stew) for 15 minutes.
• OR place all ingredients in a slow cooker for 4 hours on high.
• OR if you have neither of these you can simmer on low for 45 minutes!
• Using a sharp knife, carve a hole into each muffin to create cups.
• Fill each cup with chili, top with cheese, and serve!

Keyword Instant pot, Vegetarian, Vegetarian Chili

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