It’s a blizzard out there. No really, many cities are experiencing frigid temperatures due to the polar vortex. I’ve already experienced the first snow of the season and I’m assuming I will see many more snow days. Luckily it’s looking like clear roads ahead for this upcoming Thanksgiving.
This Wednesday I’m loading up the car (well with the help of my hub) and we are traveling south to the Texas Hill Country for a little r&r with the family. Not to mention we will be celebrating a special someone’s 2nd birthday!!!
My sister is hosting Thanksgiving at her house on Friday and we are celebrating the actual day with food to be determined. After a big meal I’m always up for leftovers or small meals that are easy to prepare. Most people are tired of seeing their kitchen and just want to sit and visit with loved ones.
Today I’ve teamed up with Swanson to bring you this easy two bean chili mac and a pretty awesome giveaway. As long as I can remember I’ve always used Swanson as my go to brand with broths. They recently just launched a new cream starter, which is perfect to create a nice creamy base to any soup of your choice. I’m thinking tomato basil soup or a creamy chicken broccoli soup for my next soup choice. This chili soup is easy to make and is perfect for a cold chilly night.
GIVEAWAY CLOSED – Winner comment #17!
Now on to the fun part…. the giveaway! One lucky A Zesty Bite reader located in the U.S. will win the following prize hosted by Swanson. Just leave a comment stating which Swanson product you would use for your next soup recipe. Winner will be chosen December 3rd.
ENJOY ~ Meagan
In a large dutch oven melt the butter over medium heat. Add the onion and beef and cook for 10 minutes. Pour in the stewed tomatoes, pinto beans, tomato sauce, chili seasoning mix, black beans, noodles and broth. Cook on low/medium for 25 minutes.
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Disclosure: I received samples from Swanson® for review purposes. All opinions are 100% my own. Thank you for supporting the brands that I love.