* 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
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!
Tried this recipe?Let us know how it was!
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