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Today, I am doing something that I haven’t done before on my blog – a virtual link up. I am doing this in partnership with Bush’s Beans and Aggie’s Kitchen. First off, I am going to share my recipe for Simple Chili and Bush’s Beans.
The theme for this link up is “Winter Comfort Foods”. For me, one of my favorite winter comfort foods is a nice hot bowl of chili. I also love to add some toppings – diced onion, shredded cheese, corn chips, or a dollop of sour cream. I also love the heartiness of chili. It is so filling you could eat just that for your meal. However, I do love to pair it with corn bread or breadsticks! This one is easy to make and kicks a nice change of flavor from the addition of chili sauce!
So now just below the recipe is where you get to be involved.
You can link up a recipe on your site for your favorite winter comfort food.
There are a few requirements. This contest is now closed!
- Share a quick and easy comfort food recipes using Bush’s Beans that are perfect for weeknight and everyday gatherings around the winter comfort food theme in the link up widget at the bottom of this post.
- There is no restriction on the number of recipe entries readers can submit.
- You may use recipes that are previously posted on your blog.
- If you don’t have a blog, you can leave the recipe in the comments section of this blog post.
- You must include “Join Aggie’s Kitchen and Real Mom Kitchen to share a family favorite Winter Comfort Food recipe for the Bush’s Beans Recipe Exchange!” somewhere in the recipe post you are linking-up to.
- The recipe must include one of the following ingredients: Kidney Beans, Black Beans, Garbanzo Beans, Pinto Beans, Great Northern Beans, Cannellini Beans (all recipes with Cannellini Beans should include “or Great Northern Beans”) and Chili Beans.
- After linking up your recipe, comment on this blog post saying that you linked up.
By linking up you are, you are entered in to a giveaway which includes:
Bush’s Beans coupons for 10 free cans, $100 Visa Gift Card and a Le Creuset Signature Enameled Cast Iron French Oven, 5.5 Qt. Round. Isn’t that a great prize?
You can earn dditional entries for the giveaway through any of the following:
- Tweet about the Link-Up (using the hashtag #BushsBeans and tagging @BushBeans and @realmomktichen) and leave a comment on this post telling me you did.
- Follow Bush’s Beans Facebook page and leave a comment on this post telling me you did.
- 1 lb. ground beef
- 2 small onions, chopped
- 1 (10 3/4 oz) can condensed tomato soup
- 2 cans Bush’s chili beans, undrained
- 3/4 cup chili sauce
- 2 tsp. chili powder
- salt and pepper
- In a large pot, brown beef with onions until beef is no longer pink. Drain off any excess grease.
- Add the remaining ingredients to the beef mixture and stir to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 5-10 minutes until thickened. Serves 6.
You can always add a little more chili sauce for extra kick and sweetness.
Recipe adapted from Taste of Home.
Winner of this contest is Kelly who shared her mom’s baked bean quesadilla recipe. Congrats Kelly!
Thanks so much for this great giveaway! That Le Creuset Signature Enameled Cast Iron French Oven is beautiful!
My recipe is for Vefetarian Baked Ziti- and it’s so so good! My husband and I started making and tweaking this recipe while we were still in college. It remains a family favorite. Double the recipe for leftovers.
-6 oz uncooked ziti (or penne or other favorite tube-shaped pasta)
-1 T olive oil
-1-1/2 c. Chopped onion
-2 cloves garlic, minced
-1 large carrot, finely chopped
-14.5 oz can died tomatoes
-8 oz can tomato sauce
-1 c. Sliced mushrooms
-1-1/2 t. Oregano
-15.5 oz can Great Northern beans
-6 oz Ricotta cheese or tofu
-3 oz Monerey Jack or Mozzarella cheese, grated
-3 T. Parmesan cheese, grated
-Cook pasta according to box directions; drain we’ll.
-Preheat oven to 375 deg.
-Lightly coat 2-quart baking dish with oil.
-Heat oil in large pot over medium heat. Add onion, garlic and carrot. Sauté for 10 minutes, stirring often.
-Stir in diced tomatoes with juice . Add oregano, mushrooms. Bring to a boil, then reduce heat and simmer another 10 minutes.
-Stor in beans and heat through. Remove from heat.
-Add drained pasta, cheese. Crumble in Ricotta or tofu. Toss gently.
-Spoon into baking dish and sprinkle with Parmesan. Cover and bake for 25 minutes. Remove cover and bake for another 5 minutes to brown the top.
I am following Bush’s Beans on FB
I love Ezra Pound Cake’s Chicken Chili: https://www.ezrapoundcake.com/archives/25676
Baked Beans (can also be used as corn chip hot dip)
2 cans pork and beans
1 can great northern beans
1 pkg of lipton beefy onion soup mix
1 cup ketchup
2 tbsp cider vinegar
2 tbsp yellow mustard
2 lbs fried and drained hamburger
add all together in baking dish and cook for 2 hours in 350 oven. can also be cooked in crock pot
I linked up my Vegetarian Crockpot Black Bean “Chotrizo” Soup
Great giveaway! I entered with my healthy and hearty crockpot turkey chili.
I follow Bush’s FB page.
Killer White Chili
48 oz. Bush’s Great Northern beans (I just use 3 cans)
12 oz. salsa (whatever variety you like–I use mild)
2 C. pepper jack cheese, shredded (I just use 1 cup)
2 tsp. cumin (I just use 1 tsp.)
1 can (2 cups) chicken broth
chicken breast, cooked & chopped (I use about a cup give or take)
Put everything into crockpot & cook on low for about 6 hours.
This is what my mom used to make my sister and me after school! So good!
Baked Bean Quesadillas
One 28-oz. can Bush’s Country Style Baked Beans
6 flour tortillas (10-inch)
1 Tbs. melted butter or spray oil
1 cup low-fat sour cream
3 cups coarsely grated white or yellow Cheddar cheese
5 Anaheim mild green chilies, seeded, thinly sliced
3 green onions, chopped
1/2 cup cilantro leaves, chopped, optional
Drain beans and reserve sauce. Heat grill or griddle to medium-high. Lay tortillas flat on work surface and spray tops with oil or brush with butter and flip over. Mix reserved bean sauce and sour cream. On top half of each tortilla, spread 2 to 3 tablespoons of sour cream mixture, baked beans, cheese, chilies (may substitute canned chopped mild green chilies), green onions and cilantro, if using. Fold empty, bottom portion of tortilla over ingredients.
Arrange quesadillas on griddle or grill grate and cook until tortillas are browned on both sides and cheese is melted, up to 2 minutes each side. If they brown too quickly on grill, move them to a cooler section of the grill grid so contents heat through and tortillas don’t burn. Serve as half-moons or cut into wedges.
Follow on Facebook
I follow Bush’s Beans Facebook page.
Just linked my Chicken Tortilla Soup. Thanks for the chance!
Well first, I think I need a blog.. LOL. I don’t have a link for my recipe so here’s my families version of Chili.
1 large can (20+ oz) tomato sauce
1 large can (15oz)stewed tomatoes
1 large can (15oz)diced tomatoes
1 small can fire roasted tomatoes with green chilies
2 15oz cans of Bush’s Chili Beans or one really large one.
1/2 lb hamburger, browned / drained
1/2 box macaroni elbows or shells (I use WHOLE WHEAT)
1 bag Kraft Shredded Cheddar with Phily Cream Cheese inside
2 TBSP of Chili Powder (the darker the better)
1 TBSP of CUMIN
package of Chili Seasoning
Black pepper (to taste)
Tupperware Microwavable Colander (here’s a link for it! AMAZING product!!
1) put hamburger into colander and microwave on high for 4 mins…. remove from microwave, seperate the hamburger using a potato masher and continue microwaving until done. I do not brown hamburger in a skillet and drain. There’s WAy to much fat if you do. The tupperware colander is AMAZING as all the juices drain from the meat and lowers the fat content of your foot. Trust me, your stomach will thank yoU! 🙂
2) while hamburger is browning, combine the rest of the ingredients (EXCEPT CHEESE) into large pot.
3) When hamburger is done (no red) transfer to pot of tomato sauce.
4) heat to boiling. When boiling, reduce to simmer for 2 – 3 hours. At this point you can add onions if you wish, green peppers, canned corn.. i’ve changed up ingredients depending on what I have in the pantry.
5) Meanwhile, get water boiling and cook macaroni elbows by package directions.
6) When done, put a scoop of noodle in bowl (or not) and add Chili. Top with as much cheese as you want.
I tweeted! httpss://twitter.com/katiemur80/status/298529517587279872
I follow Bush’s FB page.
Also following Bush’s Beans on Facebook!
Just linked up a recipe using Bush’s Beans!! Thanks!!
[…] before that, I wanted to share details about a recipe exchange and giveaway my friends Aggie and Laura are having in conjunction with Bush’s […]
[…] Aggie’s Kitchen and Real Mom Kitchen to share a family favorite Winter Comfort Food recipe for the Bush’s Beans Recipe Exchange! Link […]
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