5 Ingredient - 15 Minute White Chicken Chili

I found this recipe via Pinterest (originally posted by Gimme Some Oven) This is a keeper! Very good!

Serves 2-4

6 cups chicken broth ( I use Kitchen Basics brand - my favorite)
4 cups cooked chicken ( I used rotisserie chicken)
2 (15 oz) cans great northern white beans
2 cups salsa verde ( I used Herdez brand)
2 tsp. ground cumin

my addition: 2 sliced carrots

Add all ingredients in a large pot; stir to combine. Heat over medium-high heat until boiling, then cover and reduce to medium- low heat and simmer for at least 5 minutes. Serve warm with desired toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onion, sour cream, tortilla chips. Enjoy!

Three Bean Chili Deluxe

If you like mild and creamy chili this recipe is for you! You can totally change up some of the beans if you like a certain kind more than the other. I used ground turkey instead of the ground beef. This recipe is from designmom blog and it has supposedly won 6 chili cook-off competitions. (now where are saltines when you need them?!)

1 1/2 lbs ground beef
1 medium yellow onion, chopped
2 heaping teaspoons chopped garlic
3 8 oz. cans tomato sauce
2 16 oz. cans light kidney beans
2 16 oz. cans dark kidney beans
2 16 oz. cans black beans
1 entire packet of Ranch Dressing powdered mix
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon salt
2 teaspoonfuls of the secret ingredient (which is cream cheese) 

Brown the ground beef with the onion and garlic. Drain the fat. Add the rest of the ingredients (don’t drain the beans) and simmer for 30 minutes. Or all day.

Top with sour cream ( I used greek yogurt), cheddar cheese, green or, red onions if you desire. Crush up some saltines, or fritos, or tortilla chips if you'd like. 

Best Ever Chili con Carne

2 lb. ground beef

1 large onion, chopped

2 cloves garlic, minced

1/4 cup chili powder

2 tsp ground cumin

1 tsp dried oregano

1 can (35 oz) italian peeled tomatoes

1 1/2 cup water

1 can (15 1/4 oz) red kidney beans, drained

1 can (15 1/4 oz) pinto beans, drained

2 stalks celery, sliced

3 tsp. sugar

1 1/4 tsp salt

In a large pot, cook beef, onion, celery and garlic over medium-high heat, breaking up clumps of meat and stirring occasionally, until liquid evaporates and meat is browned, about 15 minutes. Drain off fat. Stir in chili powder, cumin and oregano; cook 1 minute. Add tomatoes with their liquid and the water, stirring with a fork to break up tomatoes. Bring to a boil, reduce heat to low, partially cover, and simmer 1 1/2 hours, stirring occasionally, until slightly thickened and flavors have blended.