Before running off to collect bags of candy this Halloween, warm up with some delicious chili that you can easily create in just a few simple steps. In fact, we’ve created 3 chili recipes all that can be created in less than an hour! Using just a few simple ingredients, thanks to Bush’s Beans Chili Beans, these recipes could not be easier to create. Not to mention, they’re super adorable & will get everyone in the Halloween spirit! From a chili mummy pie to mini pumpkin peppers & some pumpkin flavored chili served in mini pumpkins, these three recipes cannot be beat.
Veggie Chili Served In Pepper Jack-O-Lanterns
Ingredients
- 1 can BUSH’S Kidney Beans in a Mild Chili Sauce
- 1 can BUSH’S Black Beans in a Mild Chili Sauce
- 1 can BUSH’S White Chili Beans
- ⅔ cup chopped peppers
- ½ cup chopped purple onion
- ½ cup mixed frozen veggies (corn, carrots, etc.)
- for serving:
- orange peppers (this recipe will fill about 6-8 peppers depending on the size of them)
Instructions
- In large pot combine beans, peppers, mixed veggies, & onion. Let pot sit over medium heat for 15 minutes. Reduce heat, cover, & let simmer for 20 minutes.
- Cut tops off of peppers & remove seeds. Carve small pumpkin face into side of peppers. Fill with bean mixture.
- OPTIONAL: With step 1, strain beans over bowl to collect majority (not all) of the sauce. Place sauce in large saucepan. Simultaneously, heat sauce over low-medium heat for 15 minutes. Pour into serving bowl. With step 2, serve sauce on the side (a little sauce might seep out the mouth of the pumpkin but it's all part of the eerie Halloween fun!). Drizzle sauce over chili when ready to eat (definitely a necessary step!) & enjoy!
Notes
Supplies
- strainer
- large bowl
- large saucepan
- mixing spoon
- knife
- serving bowl
Pumpkin Chili Served In Mini Pumpkins
Ingredients
- 1 can BUSH’S Red Beans in a Mild Chili Sauce
- 1 can BUSH’S Black Beans in a Mild Chili Sauce
- 1 can BUSH’S White Chili Beans
- 1 can pumpkin puree
- ¼ cup purple onions
- 1 tbsp cinnamon
- toppings:
- cheddar cheese
- sour cream
Instructions
- In large pot combine beans & pumpkin puree over medium heat for 15 minutes. Add in cinnamon & stir to combine. Cover pot & reduce heat to simmer. Let sit for another 15 minutes. Carefully cut off the tops of the mini pumpkins & carve out the insides. Rinse insides well.
- When chili is done, pour into pumpkins. Serve & enjoy!
Notes
Supplies
- large pot
- tablespoon
- measuring cup
- knife
Chili Mummy Pie
Servings: 1 pie
Ingredients
- 1 can BUSH’S White Chili Beans
- 1 can BUSH’S Pinto Beans in a Mild Chili Sauce
- 1 lb ground beef
- 2 puff pastry sheets
- egg wash (1 egg & 1 tbsp water)
- sour cream, 2 dollops for the eyes
- 2 black bean, for the eyes
Instructions
- In large skillet cook beef over medium heat until browned.
- Preheat oven to 400F. Line pie dish with 1 puff pastry sheet. Pour beans & meat into dish & gently stir to combine.
- Cut second puff pastry sheet into thin 1 inch slices. Gently place them over the pie in mummy design & press edges to bottom pastry sheet to attach.
- Brush pastry with egg wash & bake for 40 minutes or until golden brown.
- Place two dollops of sour cream over pie & top with two black beans to create the eyes. Serve & enjoy!
Notes
Supplies
- pie dish
- large skillet
- can opener
- mixing spoon
- knife
- spoon
- brush
