"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.
"This chunky chicken chili doesn't require any fancy preparation or exotic ingredients," notes Jenny Schmidtbauer of Sioux Falls, South Dakota. "I like to serve the zesty mixture over crunchy tortilla chips," she adds.
You'll need just five ingredients to stir up this quick-and-easy chili from Jane Bone of Cape Coral, Florida. "We like to use medium salsa for zippy flavor, but sometimes I use half mild and half medium," she notes. "Sprinkle hearty servings with shredded cheddar cheese and other tasty toppings," Jane suggests.
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.
Leftover ham gets an unusual treatment from Carol Forcum of Marion, Illinois in this creative chili blend that features three kinds of convenient canned beans. "I sometimes serve it in bowls over rice or corn bread and garnish it with cheese," she notes.