Bush’s Beans Red Beet Chili – Cozy Winter Recipes Virtual Link-Up
I love the month of February because we not only entertain for the Super Bowl, but it’s Valentine’s Day (we already have a few dinner parties planned), and our boys will be coming home from college for a long weekend. :)
We also usually get a sneak peek of Spring in February, for at least a few days! (Hello, Sunshine! Hello, Oregon!)
Back to winter … today I’m sharing a delicious Bush’s Beans Red Beet Chili recipe (which I shared a few years ago here on RE), and I’m also participating in a Bush’s Beans Winter Comfort Foods Virtual Link-up.
You can participate, too!
Here’s the SCOOP:
In other words, head over to Aggie’s and Laura’s sites where you can link up YOUR OWN “bean” recipe (and also see other blogger’s winter comfort foods recipes).
There’s a GIVEAWAY going on over there, so you won’t want to miss out! 2 winners, which Aggie and Laura will each choose from their blogs. (NOTE: winners won’t be chosen here on RE.)
Here’s what the giveaway includes:
Bush’s Beans coupons for 10 free cans, $100 Visa Gift Card and a Le Creuset Signature Enameled Cast Iron French Oven
Here’s how to WIN:
2. Include this Bush’s phrase (which links to Aggie and Laura’s blog) in your recipe post:
3. Post a comment on Aggie or Laura’s Virtual Link-Up blog post letting us/them/Bush’s know you linked-up.
4. Tweet or share on FB for additional entries
It will be fun to win. And you’ll get some wonderful new COZY WINTER bean recipes to try in months ahead! Good Luck!
What beans do you keep stocked in your pantry for cozy winter meals?
Bush's Beans Red Beet Chili Recipe
Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- 4 tsp. ground cumin
- 2 tsp. dried oregano
- 2 tsp. chili powder
- 4 T. oil
- 6 medium beets (or 5 large), trimmed, peeled, and chopped
- 1 large jumbo red onion, finely chopped
- 2 large red bell peppers, finely chopped
- White pepper
- 4-5 cloves fresh crushed garlic
- 2 (28 oz.) cans diced tomatoes
- 2 cans (15 oz.) Bush's Black beans, rinsed and drained
- 2 cans (15 oz.) Bush's Red Kidney beans, rinsed and drained
- 2 cans (15 oz.) Bush's Pinto beans, rinsed and drained
- 2 cups water
- 1/2 – 1 cup fresh cilantro, chopped
- Sour cream (optional)
- In a Dutch-oven or heavy saucepan, combine the first 3 spices and cook on medium for 1-2 minutes, until toasted and fragrant. Transfer to a piece of parchment paper (or paper towel) and set aside.
- In the same pan, heat the oil and add the chopped beets, onion, and peppers with the pepper. Cook for 15 minutes or until tender, stirring occasionally.
- Add in the garlic and reserved spices. Cook for another 3 minutes. Add the tomatoes, rinsed beans and water.
- Heat to boiling; then reduce to low and simmer for 30 minutes.
- Season with more salt and pepper if needed. The chili is best if it sits overnight.
- Serve with sour cream and freshly chopped cilantro.
This post is sponsored by Bush’s Beans, but as always, all opinions are my own.