Nothing warms up a cool fall evening like a steamy bowl of chili. After a long day of harvest, this Northarvest chili recipe is the perfect quick and simple solution. Using just three canned items – pinto and/or kidney beans, tomatoes and corn – supper is served in just 15 minutes. It’s also a delicious and nutritious!
Fall is coming fast, which means it is time for fall food! One fan favorite is a warm bowl of chili. It can be made for almost any occasion; for a quick lunch, supper or tailgating. Chili is also a very cost-effective meal, as well as healthy and delicious.
Learn how to make Chuckwagon Chili in the latest North Dakota Today “Thrifty Thursday” segment with Northarvest Director of Domestic Marketing and Communications Megan Myrdal.
With the cold temperatures, what better way to warm up than with some homemade bean chili! Yesterday, February 28, was National Chili Day, which is a good excuse to throw a party this weekend.
A traditional chili cook-off can perk up the waning days of winter with great food and some friendly competition. Betty Crocker makes it easy with their guide to holding a chili cook-off in your home, including an assortment of bean-rich chili recipes.
Northarvest Bean Grower – Our Mission:
NHBGA, growers representing growers through the check-off system, is North America’s largest supplier of quality dry beans. Working together to better the industry through promotion, research, market development, education of consumers and monitoring of governmental policy. Our future goals must be continued market exposure and careful monitoring of new ideas, consumer choices, and producer needs.
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