A family favorite, the Easiest Chili Ever – Hearty and flavorful dump dinner using seasoned chili beans.
Easiest Chili Ever
Any mamas suffering with me? Today was probably the 10th day of school interrupted in 2019. It’s only February, and we haven’t had a full week of school since December. I would raise a glass, maybe offer a toast with a bottle of an adult beverage, but on top of having all five kids off schedule, I also got Invisalign (clear braces) and am off any glasses of anything, except water… I digress. Yes, I am having my own pitty party of one.
Back to my family who never goes to school. Did you know that snow makes hungry kids turn famished? My children come inside form playing outdoors and they expect a full four course meal. Not only do they want non stop snacks, they want food to warm them up before they head back outside again. I go from making one meal a day (dinner) to making three large meals a day. One of our favorite go to meals for lunch and dinner is chili. The meal fills a crowd (when additional friends come over) and I can multiple ingredients depending on if I have more mouths to feed or if I need left overs.
If you have a favorite Chili recipe, like ours, upgrade your favorite chili with the hearty flavor of BUSH’S® Chili Beans. Simmered in their original chili sauces, made with a special blend of chilies, spices, garlic and onions, these are the beans to perfect your tried and true recipe!
Next time you need an easy recipe to fill a crow, try our Easiest Chili Ever. Just dump in the pot, warm, and simmer! Check out our white bean alternative, an Easy White Chicken Chili Dump Dinner.
Ingredients:
- 2 cooked and shredded chicken breasts
- 4 cups chicken stock
- 2-16oz cans BUSH’S® Chili Beans (yellow can)
- 1-4oz can diced Chile’s
- 1 cup southwest corn
- 1 1/2 cups white cheddar cheese
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons dried cumin
- 2 teaspoon dried oregano
- 1 tablespoons onion powder
Don’t Forget the Garnish:
- Cilantro, washed
- Lime wedges
- Tortilla chips
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PinIngredients
- 2 cooked and shredded chicken breasts
- 4 cups chicken stock
- 2–16oz cans BUSH’S® Chili Beans (yellow can)
- 1–4oz can diced Chile’s
- 1 cup southwest corn
- 1 1/2 cups white cheddar cheese
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons dried cumin
- 2 teaspoon dried oregano
- 1 tablespoons onion powder
Garnish:
- Cilantro, washed
- Lime wedges
- Tortilla chips
Instructions
First boil raw chicken breasts until cooked through. Drain water (or use later for chicken stock) and move cooked chicken to a bowl.
Shred Chicken with a hand mixer or with a fork.
Add cooked shredded chicken back to the pot.
Mix in chicken stock, canned beans, green chiles, corn and spices.
Bring to a boil on medium to high heat.
Allow to slow-simmer until you are ready to eat.
Once you are ready to eat, stir in cheese until melted.
Scoop into a bowl and garnish with cilantro and a lime wedge.
Serve with tortilla chips.
Directions:
First boil raw chicken breasts until cooked through. Drain water (or use later for chicken stock) and move cooked chicken to a bowl.
Shred Chicken with a hand mixer or with a fork.
Add cooked shredded chicken back to the pot.
Mix in chicken stock, canned beans, green chiles, corn and spices.
Bring to a boil on medium to high heat.
Allow to slow-simmer until you are ready to eat.
Once you are ready to eat, stir in cheese until melted.
Scoop into a bowl and garnish with cilantro and a lime wedge.
Serve with tortilla chips.
Note: If simmering for a longer period of time, add BUSH’S® Beans in at the last minute and cook until warm.
Leftovers are great. My favorite way to eat this the next day is drained and over greens. It makes a perfect salad!
Disclosure: This post is sponsored by Savings.com. All opinions and the recipe are my own.
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