I’ve been drooling over all the fall soups and stews on Pinterest the last few weeks so I decided to take a page from my mom’s recipe book and make a chili. This recipe took about 20 minutes total (with minimal prep needed), which made for a really easy, hearty, husband-approved Monday night dinner. Not to mention all the lunches it’s going to save me this week, too. I chose mild flavors for my first time making a chili, but you can always add a little heat with the salsa, cheese or spices of your choice.
45 oz. (or 3 cans) Great Northern Beans (undrained)
16 oz. salsa (i chose medium)
rotisserie chicken (i did this to save time and because i love wegman’s rotisserie chickens. you can slow cook your chicken, use chicken in a can, etc)
4 to 8 oz. monterey jack cheese, per taste and thickness (my mom uses pepper jack for more heat)
low-sodium chicken broth as needed to thin it out a bit
add all ingredients into a pot and cook until hot.
seriously. it’s that easy.