This quick chili recipe is great in the summertime or winter. It’s also great for potlucks and family gatherings. It tastes great with a spoonful of sour cream.
Prep Time::5 mins
Cook Time::20 mins
Total Time::25 mins
Servings::10
Yield::10 servings
Ingredients
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1 (15.5 ounce) can corn
1 (15.5 ounce) can white hominy
2 (15.5 ounce) cans pinto beans
2 (15.5 ounce) cans kidney beans
1 (12 ounce) jar salsa
2 tablespoons chili powder
2 tablespoons ground cumin
1 cup water
1 pound shredded cooked chicken
Directions
Stir together the corn, hominy, pinto beans, and kidney beans in a large saucepan over medium heat; bring to a boil. Stir in the salsa, chili powder, cumin, and water; return to a boil. Cook another 15 minutes. Stir in the chicken to serve.