(Family Features) Walking in the door to the smell of homemade chili is sure to warm you up from the inside-out, but if you forgot to set up the slow cooker before heading out the door in the morning, don’t fret – a hearty bowl of beans, beef and stewed goodness can still await.

For a quick and easy version of the comfort food classic, consider this Quick Homecooked Chili that’s made in a skillet and ready in half an hour. Just brown ground beef with a chopped onion, stir in beans, tomato sauce, cubed sweet potato and a few simple seasonings and you’re well on your way to a winter warmup.

Find more easy ways to feed your family by visiting Culinary.net.

Quick Homecooked Chili

Recipe adapted from Allrecipes

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 6

• 1          pound ground beef
  
• 1          onion, chopped
  
• 1          can (15 ounces) tomato sauce
  
• 1          can (15 ounces) kidney beans
  
• 1          can (14 1/2 ounces) stewed tomatoes
  
• 1          can (10 ounces) diced tomatoes with green chilies
  
• 1          sweet potato, cubed
  
•             water (optional)
  
• 1          teaspoon chili powder
  
• 1          pinch garlic powder
  
• salt, to taste
  
• pepper, to taste
  
• sour cream (optional)
  
• sliced avocado (optional)

1. In large saucepan over medium heat, cook ground beef and onion until meat is browned and onion is tender, 5-7 minutes.
2. Stir in tomato sauce, kidney beans, stewed tomatoes with juices, diced tomatoes with green chilies and cubed sweet potato. Add water to reach desired consistency.
3. Season with chili powder and garlic powder. Add salt and pepper, to taste.
4. Bring to boil then reduce heat to low. Cover and simmer 15 minutes.
5. Serve with sour cream and sliced avocado, if desired.

Photo courtesy of Unsplash

SOURCE:

Culinary.net

(Family Features) While you’re easing your family back into routines in the new year, simple, wholesome meals can help you stretch your grocery dollars further and find your rhythm in the kitchen again.

Satisfying and approachable recipes that come together quickly using a dependable base ingredient like beans are resonating with home cooks, helping take the pressure out of cooking. Grown, cooked and canned in America, Bush’s Recipe Beans add plant-based protein and fiber to any dish, making it easy to achieve new year’s goals while bringing flavorful meals with high-quality ingredients to the table.

For a warm, colorful way to start your morning without spending extra time in the kitchen, consider this Sweet Potato Breakfast Bowl, which satisfies both eyes and stomachs through a combination of black beans, eggs and sauteed vegetables. Or put a Mediterranean twist on lunch and dinner with this Greek Dense Bean Salad, a bright, fresh dish that includes chick peas and cannellini beans.

Visit bushbeans.com for more meal ideas that help you cook more, spend less and gather with loved ones.

Sweet Potato Breakfast Bowl

Prep time: 5 minutes

Cook time: 10 minutes

Servings: 2

• 2          tablespoons olive oil
  
• 1          small yellow onion, finely chopped
  
• 1          small red bell pepper, finely chopped
  
• salt, to taste
  
• pepper, to taste
  
• 2          cups cooked sweet potatoes
  
• 1          can (15 ounces) Bush’s Black Beans, drained
  
• 1          teaspoon chili powder
  
• 2          fried eggs
  
• 1          avocado, sliced
  
• cotija cheese, crumbled
  
• lime wedges, for serving

1. In large skillet over medium heat, heat olive oil. Add onions and bell pepper; cook, stirring occasionally, until peppers are softened, 5-7 minutes. Season with salt and pepper, to taste.
2. Add sweet potatoes, black beans and chili powder; stir to combine. Cook until potatoes and beans are warmed through, 4-5 minutes.
3. Divide bean mixture between two bowls. Top each bowl with fried egg, avocado slices and crumbled cotija cheese. Serve with lime wedges.

Greek Dense Bean Salad

Prep time: 15 minutes

Servings: 6-8

Dressing:

• 1/4       cup extra-virgin olive oil
  
• 2          tablespoons red wine vinegar
  
• 1          tablespoon lemon juice
  
• 1          teaspoon Dijon mustard
  
• 1          garlic clove, minced
  
• 1          teaspoon dried oregano
  
• salt, to taste
  
• pepper, to taste

Tzatziki Sauce:

• 1/2       cup plain yogurt
  
• 1/4       cucumber, grated, excess water drained
  
• 2          teaspoons lemon juice
  
• 2          teaspoons extra-virgin olive oil
  
• 1/2       teaspoon garlic, minced
  
• 2          teaspoons fresh dill, chopped
  
• salt, to taste
  
• pepper, to taste

Salad:

• 1          can (16 ounces) Bush’s Chick Peas, drained and rinsed
  
• 1          can (15 1/2 ounces) Bush’s Cannellini Beans, drained and rinsed
  
• 1          cup cherry tomatoes, halved
  
• 1/2       cup red onion, diced
  
• 1          cucumber, seeded and diced
  
• 1/2       cup Kalamata olives, pitted and halved
  
• 1/2       cup feta cheese, crumbled
  
• 1/4       cup fresh parsley, chopped
  
•             Greek dressing (directions below)
  
• 1          cup tzatziki sauce (directions below)
  
• chicken skewers (optional), for serving

1. To make dressing: In food processor or blender, blend olive oil; red wine vinegar; lemon juice; Dijon mustard; garlic; oregano; and salt and pepper, to taste, until well combined. Set aside.
2. To make tzatziki sauce: In bowl, stir yogurt; cucumber; lemon juice; olive oil; garlic; dill; and salt and pepper, to taste, until well combined. Set aside.
3. To make salad: In large bowl, combine chick peas, cannellini beans, cherry tomatoes, red onion, cucumber, olives, feta cheese and parsley; toss with dressing.
4. Top with tzatziki sauce and serve with chicken skewers, if desired.
5. Chef’s tip: Store leftover tzatziki sauce separate from salad.

SOURCE:

Bush’s Beans

(Family Features) Picture this: Your team is down three points, but the taste of victory is just one field goal away. Sometimes, all you need is a little luck and a whole lot of guac.

After all, an estimated 250 million pounds of avocados are consumed during the Big Game each year, according to Hass Avocado Board Volume Data. That’s enough to fill 30 million football helmets with guac – but filling your belly instead is a win-win for good luck and great flavor.

Dip into good fortune this football season with help from Avocado From Mexico’s Guac Guru, Rob Riggle, whose visionary Good Luck Guac recipe is ready to share just in time for the Big Game.

Whether you’re in it for the football, the commercials or the snacks, this recipe can score major points with your entire crew.

Crafted for fans of every team, this bold, golden twist on a favorite football snack is infused with ingredients associated with good luck – edible gold flakes and pomegranate seeds – to get you through the most nail-biting moments of the game. The star ingredient is fresh, high-quality Avocados From Mexico that offer good taste, good nutrition, and good times.

Beyond delicious dips, chips and lots of fun, hosting a watch party can also be a lot of work. Make sure your hosting duties don’t create interference or put you on the sidelines with these tips:

Get a jumpstart on party prep. The day before the game, tidy up your space and prepare as much of the food as you can. For dishes best served fresh – like guac – take care of the ingredient prep, like chopping veggies.

Create comfortable seating and viewing areas. For a watch party, you’ll want plenty of room for guests to sit comfortably where they can see the screen and have easy access to the guac. If there’s not enough space in the living room to fit everyone, consider bringing a TV to the kitchen so people can snack and watch at the same time.

Know your guests. From non-alcoholic beverage options to additional entertainment like board games and kid-friendly activities, become a next-level party host by providing a setup tailored to your guests’ needs. One thing almost everyonecan agree on: Guac made with Avocados From Mexico can be the star of nearly any party’s snacking lineup.

Make it your team’s lucky day with more game day recipes at AvocadosFromMexico.com/recipe.

Good Luck Guac

Recipe courtesy of Rob Riggle on behalf of Avocados From Mexico

• 4          Avocados From Mexico, halved, pitted and peeled
  
• 1          tablespoon lime juice
  
• 1          tablespoon onion, minced
  
• 3          tablespoons pomegranate seeds
  
• 1/4       teaspoon salt
  
• 1          pinch edible gold leaf flakes 

1. In large bowl, mash avocados until chunky-smooth.
2. Fold in lime juice, onion, pomegranate seeds and salt until well combined.
3. Garnish with edible gold leaf flakes.

SOURCE:

Avocados From Mexico