* 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…
Vegetarian Chili Cornbread Cups
You will need:
- 1 box of cornbread mix
- 2/3 cups milk
- 1/3 cup melted butter
- 1 egg
- 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
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.
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!
I found Bush’s Chili Beans at Walmart, right there on the shelf with other Bush’s Bean products. I love that each can was just over a dollar, so not only is this meal incredibly healthy, it’s also cost-effective for those on a budget.