This post was sponsored by S&W Beans and all opinions expressed in my post are my own.

Simple one skillet vegetarian chili with corn bread cooked right with it. Hearty fall meal without a lot of effort.

Fall is in the air! Crisp temps, sun, leaves changing colors….. it’s all coming very quick. When I think fall, I think chili. Hearty chili. Cornbread and chili. And this recipe has been paired down for a perfect dinner for two.

One of the cool things about chili is that you can make it your own signture dish using the ingredients you love. I like mine full of beans and don’t always have the time to soak the dry beans, especialy when I wnat chili on a weeknight. Enter S&W Beans.  It’s the perfect can of beans for a quick weeknight chili.

S&W Beans use the highest quality ingredients for the perfect meal, whether it’s a snack or a main dish. They’ve been deliverying qulaity for over 120 years, so you can’t argue that! You can tell just by looking at the beans that the quality is exceptional! And if you food looks good, it tastes even better, right?

Using S&W Beans makes this recipe as easy as possible.  S&W Beans offer a wide variety of beans to use in all sorts of recipes, even 50% less sodium and organic options. For this chili, I used their White Chili Beans rather than the traditional kidney or pinto beans. It added more color, texture and flavor.  NOw thorugh December 31, 2017, you can save $1.00 off two cans with this coupon.

Chili is a favorite. And it doesn’t have to take hours simmering in the slow cooker either. This one is easy enough to whip up on a busy weekend and it super tasty and full of flavor. It’s perfect for the cooler temperatures and transports easily for leftovers lunches at the office….. if there is any left!