you won’t miss the meat 5 bean chili
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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.
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.
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.
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.
you won't miss the meat 5 bean chili
- 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
- 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.
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.
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.
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.