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Pumpkin Spice Chili
The pumpkin spice craze makes its way to another autumn favorite. Prepare with ease bowl by bowl or in a batch by layering sweet, spiced Bush's® Best® Baked Beans with roasted corn, crushed tomatoes, Greek yogurt and a dusting of pumpkin spice.
- Prep Time
10 Mins
- Cook Time
30 Mins
- Serves
1
INGREDIENTS
- 1 3/4 cups Green Giant® Canned Sweet Corn
- 3/4 cup Bush’s Best® Bean Pot Baked Beans
- 2 tsp Roasted corn recipe
- 4 tsp Crushed tomato (Hunt’s®)
- 1 Tbsp Greek yogurt, plain, non-fat
- 1/4 tsp Pumpkin spice
INGREDIENTS
- 1 3/4 cups Green Giant® Canned Sweet Corn
- 3/4 cup Bush’s Best® Bean Pot Baked Beans
- 2 tsp Roasted corn recipe
- 4 tsp Crushed tomato (Hunt’s®)
- 1 Tbsp Greek yogurt, plain, non-fat
- 1/4 tsp Pumpkin spice
DIRECTIONS
- ROASTED CORN: Drain corn and spread evenly on a sheet tray lined with foil. Bake at 400°F for 10–12 minutes or until corn begins to turn golden brown. Remove from oven and hold in the fridge until ready to use.
- CHILI: Layer roasted corn, crushed tomatoes, and a dollop of Greek yogurt over a bowl of warm Bean Pot Baked Beans. Finish the bowl with a dusting of pumpkin spice.
