October 30, 2017

you won’t miss the meat 5 bean chili

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5 bean chili

Thank you to BUSH’s slow-simmered chili beans and Hunt’s vine ripened tomatoes for sponsoring this post.

 

Fall is here, at least according to the calendar; yesterday it was 87 here in Folsom. But I do hear that cooler temperatures and even some rain are in our near future. After months and months of nothing but sun and heat, I am so looking forward to the change.

5 bean chili

Fall seems to be the favorite season for so many, and I am definitely one of them. I look forward to the smell of apples and cinnamon, a loaf or two of pumpkin bread, and of course pots of homemade soup and chili.

 

My kids could eat chicken noodle soup a few times a week as long as the noodles are homemade; Stella especially turns up her nose to store bought. Not that I don’t love a big bowl of chicken noodle soup, but who’s got time to make noodles more than once a week? No matter how much I’d love to, that’s not going to happen.

5 bean chili

I am always looking for more fast and easy weeknight meals that aren’t pasta. Sheet pan dinners are great, but Stella is not much for meat. But she LOVES beans.  That’s when I remember a chili my mom used to make for us. It is completely meat free, and loaded with vegetables and 5 types of BUSH’s Beans.

5 bean chili

Bonus, it is SO easy to make.  Making this the perfect chili for my non-meat eating, bean loving kid even on our busiest weeknights.

And trust me, you won’t miss the meat; not even a little bit.

5 bean chili

Print Recipe

you won't miss the meat 5 bean chili

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

  • 1 Tbsp oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 carrot, cut into rounds
  • 1 zucchini, sliced, and the sliced quartered
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 - 28 ounce can Hunt’s diced vine ripened tomatoes with their juice
  • 1 can BUSH’s slow simmered kidney chili beans
  • 1 can BUSH’s slow simmered pinto chili beans
  • 1 can BUSH’s black beans, drained
  • 1 can BUSH’s kidney beans, drained
  • 1 can BUSH’s cannellini beans
  • Salt to taste

Directions:

  • Heat oil in a large dutch oven or heavy bottom pot over medium
  • Add onion and cook until they begin to soften, add bell peppers, carrot, and zucchini
  • Stir in the chili powder and cumin, and cook until the vegetable soften (about 5 minutes)
  • Add the tomatoes, and all the beans
  • Bring the chili to a boil, cover, reduce the heat to low and simmer for 20 minutes
  • Add salt to taste
  • Serve with your favorite chili toppings

Great tasting chili doesn’t have to include meat or take all day to prepare.  With fresh spices and a few quality ingredients like Hunt’s vine ripened tomatoes and BUSH’s slow-simmered chili beans a great bowl of chili can be on your table in less than an hour.

5 bean chili

I made my chili with BUSH’s Chili beans in both pinto and kidney, along with cannellini, black, and kidney beans. But any five beans would be delicious; my mom uses blackeye peas and garbanzo beans in her chili.

5 bean chiliThe hardest part of this chili is dicing up the vegetables. After that it simply needs to simmer for 20 minutes.

Top how you see fit, we LOVE some shredded cheddar and diced jalapenos. The kids scoop their 5 bean chili up with chips, but me, I love a warm slice of cornbread.

Enjoy!

Thank you again to Hunt’s vine ripened tomatoes and BUSH’s slow-simmered chili beans for sponsoring this post, and thank you for supporting the brands I love.

 

 

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