This post is sponsored by Savings.com. All opinions here, however, are my own.
Today I thought it might be fun to combine a couple of cans of flavorful slow-simmered BUSH’S® Chili beans with a few Indian inspired spices and fresh veggies, in this vegetarian Indian Inspired Veggie Chili with BUSH’S Chili Beans recipe. Read on to see how I made mine, and about how the hearty flavor of the BUSH’S Chili Beans complements the seasonings on the veggies.
- Also scroll down to print yourself a coupon while supplies last — and enter for your chance to win a Walmart gift card!
BUSH’S Chili Beans are already simmered in chili sauces made with chilies, spices, garlic, and onions for a cooked-all-day flavor, making them perfect for a quicker recipe such as today’s Indian inspired vegetarian chili.
Sometimes you just don’t have time to slow simmer chili all afternoon, so you can give yourself a head start with BUSH’S Chili Beans. Today’s spicy Indian inspired veggie chili is the perfect way to warm up on a cold winter’s day, so pick yourself up a couple cans of BUSH’S Chili Beans over at Walmart and give it a try!
Indian Inspired Veggie Chili with BUSH’S Chili Beans
Ingredients
1 Tbsp olive oil
1 medium onion, roughly chopped
1 small jalapeño, chopped (de-seed for a less spicy chili)
1 red bell pepper, roughly chopped
8 oz baby bella mushrooms, roughly chopped
1 Tbsp minced garlic (about 6 cloves)
1 tsp garam masala
1 tsp turmeric
1/2 tsp curry powder
1/2 tsp cumin
1/2 tsp ginger
1/2 tsp cinnamon
2 cans BUSH’S Mild Kidney Chili Beans (do not drain)
14.5 oz can diced tomatoes
8 oz can tomato sauce
1 cup frozen peas
Sea salt, to taste
Chopped green onions or cilantro, for garnish
Lemon wedges, optional
Greek yogurt, optional
Directions
Chop the peppers and onion.
Heat olive oil in a Dutch oven over medium heat until shimmering, then add the onion, jalapeño, and bell pepper and saute for 6-7 minutes, stirring occasionally. While the onion and peppers are sauteing, chop the mushrooms.
Once the peppers have begun to soften, stir in the mushrooms and continue to cook over medium heat for another 7 minutes, stirring occasionally, or until mushrooms are browned and softened.
Stir in the minced garlic and spices. Continue to saute over medium heat for another minute, then stir in the BUSH’S Chili Beans, tomatoes, peas, and tomato sauce.
Reduce heat to medium low and simmer the chili for 30 minutes, stirring occasionally.
Once flavors have blended, season chili with sea salt to taste. Serve your Indian inspired veggie chili with naan and garnish with chopped green onions or cilantro. (You can optionally squeeze in fresh lemon juice and/or add a little dollop of Greek yogurt before serving, too.)
Note: Remove the ribs and seeds from the jalapeño before chopping, if you prefer your chili less spicy. Today’s chili does have a good kick to it!
That’s a different and flavorful chili option
Get your veggies in on a Meatless Monday with today’s Indian inspired chili recipe, or upgrade your own favorite chili recipe by incorporating the hearty flavor of BUSH’S Chili Beans.
Print a coupon to try BUSH’S Chili Beans for yourself!
Print yourself a coupon for $1.00 off two BUSH’S Chili Beans while supplies last, which you can redeem over at Walmart. And while you’re Walmart shopping…
Enter for your chance to win a $50 Walmart gift card!
Through tomorrow, February 22, 2019: Enter for your chance to win a $50 Walmart gift card from Savings.com! There will be 10 winners — and this is an easy email submit entry.
Indian Inspired Veggie Chili with BUSH’S Chili Beans, printable recipe
Indian Inspired Veggie Chili with BUSH'S Chili Beans
Ingredients
- 1 Tbsp olive oil
- 1 medium onion roughly chopped
- 1 small jalapeño chopped (de-seed for a less spicy chili)
- 1 red bell pepper roughly chopped
- 8 oz baby bella mushrooms roughly chopped
- 1 Tbsp minced garlic about 6 cloves
- 1 tsp garam masala
- 1 tsp turmeric
- 1/2 tsp curry powder
- 1/2 tsp cumin
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 2 cans BUSH'S Mild Kidney Chili Beans do not drain
- 14.5 oz can diced tomatoes
- 8 oz can tomato sauce
- 1 cup frozen peas
- Sea salt to taste
- Chopped green onions or cilantro for garnish
- Lemon wedges optional
- Greek yogurt optional
Instructions
- Chop the peppers and onion.
- Heat olive oil in a Dutch oven over medium heat until shimmering, then add the onion, jalapeño, and bell pepper and saute for 6-7 minutes, stirring occasionally. While the onion and peppers are sauteing, chop the mushrooms.
- Once the peppers have begun to soften, stir in the mushrooms and continue to cook over medium heat for another 7 minutes, stirring occasionally, or until mushrooms are browned and softened.
- Stir in the minced garlic and spices. Continue to saute over medium heat for another minute, then stir in the BUSH'S Chili Beans, tomatoes, peas, and tomato sauce.
- Reduce heat to medium low and simmer the chili for 30 minutes, stirring occasionally.
- Once flavors have blended, season chili with sea salt to taste.
- Serve your Indian inspired veggie chili with naan and garnish with chopped green onions or cilantro. (You can optionally squeeze in fresh lemon juice and/or add a little dollop of Greek yogurt before serving, too.)
