It’s not spicy, but this chili is sure to warm you up during those cold winter evenings. “Since this recipe calls for precooked shrimp and canned goods, it is very quick to prepare,“ explains Elizabeth Hunt of Kirbyville, Texas.
"I like to make chili from beans I've soaked overnight, but this speedier version tastes just as good on a frosty winter day," assure Lucile Proctor of Panguitch, Utah. At 90 cents a serving, the mildly sweet mixture of beef and beans is economical, too.
For several years I taught a microwave cooking class sponsored by a local department store. Class participants raced about this recipe the most and were amazed it takes less that 20 minutes to cook! - Joanna Johnson, Vestal, New York
Folks who enjoy a change from traditional tomato-based chilies will enjoy this version from Christy Campos of Richmond, Virginia. The flavorful blend has tender chunks of chicken, white beans and just enough zip.
Nicely spiced Italian sausage and crunchy corn distinguish this thick chili from usual offerings. "My daughter won a national contest with this zesty recipe," reports Rhea Lease of Colman, South Dakota.
Youngsters are sure to love the fun shape of the wagon wheel pasta in this zippy chili from Lora Scroggins of El Dorado, Arkansas. It's easy to whip up with canned chili and tomato sauce, so it's great for a hot lunch or quick dinner.
Pinto beans lend protein while vegetables provide homegrown goodness and pretty color to this chunky chili recipe from Patricia Gibson of Ferguson, North Carolina. Green chilies and salsa add a spicy kick to the broth.