Fall Chili with a Southwest Kick

Nikki Fica

7 years ago

Disclaimer: This is a sponsored post by BUSH’s Beans and Travel Foodie Mom received compensation for an honest blog review.

Fall is in the air! Soon the temperatures will drop, the leaves will start changing, pumpkins will be seen all over, and apple picking will be in season. However, one of my favorite things about fall is enjoying a nice, warm bowl of chili with cornbread to wrap up the day. Thankfully, with BUSH’S® Beans, we are able to satisfy that craving!

BUSH’S® Beans are great to keep on hand for last-minute meal needs, so we usually stock up with several cans for the cooler seasons at Walmart. They make chili better, by providing a slow-simmered taste. With this Fall Chili recipe, you will get a spicy kick to help warm you up, as well as to help soothe your soul.

Recipe: Fall Chili with a Southwest Kick

Ingredients:

1 Yellow Pepper
1 Green Pepper
1 Red Pepper
2 Onions
6 Garlic Cloves (or paste equal to)
2 lbs Lean Ground Beef
3 Jalapenos
The Senator’s Chili Mix (or similar Chili Mix)
2 cans BUSH’S® Dark Red Kidney Chili Beans
1 can BUSH’S® Dark Red Kidney Beans
1 can BUSH’S® Mild Pinto Chili Beans
1 can Diced Tomatos
1 can Tomato Paste
1/4 c. Chili Powder
Pinch Salt
Pinch Pepper
3 Teaspoons Olive Oil

Directions:

Clean and dice all peppers, onions, and jalapenos, dry.
Cook all peppers, jalapenos, and onions in 3 tsps olive oil on med-high in large pan until soft.
Add 1/4 cup chili powder, minced garlic cloves, and pinch salt and pepper to peppers mixture.
Stir for 1 minute.
Add all lean ground beef to pan, cook until beef is brown.
Pour cooked mixture from the pan into a crockpot.
Strain all beans and add to crockpot.
Add diced tomatoes, tomato paste, and chili mix to crockpot.
Stir mixture.
Cook in crockpot 6 hours on high or 8 hours on low

*Add cheddar cheese and/or sour cream before serving, if desired.
*Best served with cornbread.