Ingredients
- 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
Why This Recipe Is So Delicious
Perfect for busy weeknights because it comes together quickly without sacrificing flavor. It’s hearty, comforting, and packed with protein, making it a satisfying meal for the whole family.
Practical Cooking Tips
- Use boneless, skinless chicken breasts or thighs for faster cooking and easy shredding.
- For extra depth, sauté onions and garlic before adding the chicken and spices.
- Adjust the chili powder and cayenne pepper to control the heat level to your liking.
- For extra depth, sauté onions and garlic before adding the chicken and spices.
- Adjust the chili powder and cayenne pepper to control the heat level to your liking.
Directions
Combin the corn, hominy, pinto beans, and kidney beans in a large saucepan over medium heat. Let everything come to a gentle boil. Once it’s bubbling, stir in the salsa, chili powder, cumin, and water, then bring it back up to a boil. Let it simmer for about 15 minutes so the flavors can meld together. Finally, stir in the cooked chicken just to warm it through, and your chili is ready to enjoy.
Serving Tips
Serve with warm tortillas, a sprinkle of shredded cheese, and a dollop of sour cream or Greek yogurt. Fresh cilantro and lime wedges add a bright touch that complements the rich flavors.
Food Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. This chili also freezes well—portion it out, freeze, and thaw in the fridge overnight before reheating gently on the stove.
Frequently Asked Questions
Can I use fresh chicken instead of cooked chicken?
Yes, just cook and shred the chicken before adding it at the end to warm through.
Can I substitute the canned beans with dried beans?
You can, but be sure to soak and cook the dried beans fully before using.
How spicy is this chili?
It has a mild to moderate spice level, mostly from the chili powder and salsa.
Can I make this recipe in a slow cooker?
Yes, combine all ingredients except chicken and cook on low for 4-6 hours, then add chicken at the end.
How long does this chili keep in the refrigerator?
It stays fresh for up to 4 days when stored in an airtight container.
Can I freeze leftovers?
Yes, freeze in a sealed container for up to 3 months and thaw before reheating.
What can I serve with this chili?
It pairs well with tortilla chips, rice, or a simple green salad.
Can I add other vegetables to this recipe?
Definitely, diced bell peppers or onions work well and add extra flavor.
