If there’s one thing that I never tire of during the fall and winter seasons, it’s chili. There’s nothing like coming inside from raking the leaves or even playing in the snow, to a big pot of chili simmering on the stove, am I right?! Okay, maybe a mug of hot cocoa would be nice too. But today, we’re talking about the chili! Thank you BUSH’s slow-simmered chili beans and Hunt’s vine ripened tomatoes for sponsoring this post!
There are so many different ways to make chili (beef, turkey, chicken, white chili, vegetarian chili, beans, no beans, you name it), and it’s such an easy and satisfying meal, that I just love finding new ways to create it. Especially with a big batch of cornbread or corn muffins!
For my latest batch of chili, I decided to do a vegetarian chili with a southwestern flare. While I love a batch of traditional meaty chili, I was craving something that was just packed with veggies. This chili is exactly that!
It starts with onions and red bell pepper. You could definitely use green, orange, or yellow, I just happen to love the red bell peppers. Then there are FOUR cups of sweet potatoes. Like I said, this chili is definitely not lacking in the veggie department.
Lastly, I added two of the most important ingredients – the beans and tomatoes! I used BUSH’S Black Chili Beans, which are absolutely perfect for this recipe because they are filled with lots of delicious chili spices, and Hunt’s diced vine-ripened tomatoes because, well, they’re the best!
While I made this soup on the stovetop, it could definitely be made in the slow cooker. Just throw all of the ingredients in your slow cooker and let it cook all day long!
Of course, the toppings on chili are also crucial. I topped ours with plain yogurt, though you could use sour cream, cheddar cheese, green onions, and diced avocado, which all complemented the flavors of the chili perfectly.
I served this chili with a batch of homemade cornbread muffins, which I thought went perfectly with the chili. Sometimes I’m a fan of tortilla or corn chips in my chili, and I think they would go great here too. Just go with whatever you’re feeling!
So tell me, what’s YOUR favorite way to make chili?!
This is a sponsored post written by me on behalf of BUSH’s slow-simmered chili beans and Hunt’s vine ripened tomatoes.