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?!
- 2 tablespoons olive oil
- 1 white onion diced
- 1 red bell pepper stem, seeds, and white parts removed, and diced
- 4 cups one large or two small/medium sweet potatoes, diced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 15.5 ounce cans BUSH’s Mild Black Chili Beans
- 1 14.5 ounce can Hunt’s Diced Tomatoes
- 1 14.5 ounce can Hunt’s Tomato Sauce
- 16 ounce beer or chicken broth
- 2 cups frozen corn
- Sour cream/plain yogurt diced avocado, diced green onions, and shredded cheddar cheese, for topping
- In a large pot, heat olive oil over medium heat.
- Add onion and red bell pepper.
- Cook for 5-7 minutes, or until softened, stirring often.
- Add sweet potatoes, chili powder, cumin, garlic powder, and salt, and cook another 5 minutes.
- Add beans, diced tomatoes, tomato sauce, and beer/chicken broth stirring well to combine.
- Bring to a boil, reduce heat to medium-low, and let simmer for 40-45 minutes, until sweet potatoes have softened.
- Add corn and cook another 5-10 minutes, until warmed through.
- Serve topped with sour cream/plain yogurt, avocado, green onions, and shredded cheddar cheese.
Slow Cooker Instructions:
- Add all ingredients to slow cooker.
- Cook on low for 6 hours or high for 3 hours.
This is a sponsored post written by me on behalf of BUSH’s slow-simmered chili beans and Hunt’s vine ripened tomatoes.