Instant Pot Vegetarian Chili Cornbread Cups

* 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

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Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

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

1. Combine cornbread mix, milk, egg, and butter and spoon into greased muffin tin to make 12 muffins.
2. Bake at 400 for 15 minutes or until golden. Set aside to cool.

For Chili

1. Set Instant Pot to saute, add oil, then add red and green onions, tomatoes, and chili pepper until lightly browned.
2. Add remaining ingredients and set on pressure (stew) for 15 minutes.
3. OR place all ingredients in a slow cooker for 4 hours on high.
4. OR if you have neither of these you can simmer on low for 45 minutes!
5. Using a sharp knife, carve a hole into each muffin to create cups.
6. Fill each cup with chili, top with cheese, and serve!

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