So here are all the can goods used and they’re all from Publix: Diced tomatoes, spicy chili beans, red kidney beans, and great northern beans. Sometimes I add black beans as well but I ate too much of them at Chipotle this week.
Right before the chicken is done, you want to add some seasoning to it. I use Tony Cacherone’s Creole seasoning on, well let’s be honest EVERYTHING. This is the best Cajun seasoning I’ve found over the years but if you have any suggestions for others, leave them in the comments. So this is also the time where you can add chili powder… I didn’t have any because, again, I use the Creole seasoning for everything. If you have chili seasoning, use it, if not this will still taste amazing.
Next you want throw in all the vegetables you chopped and stir on medium/high for 5 minutes. You can add the can of the diced tomatoes and stir it in once the veggies are done cooking. Then add the cans of spicy chili beans, red kidney beans, and northern beans. Lastly, add 3 tablespoons of ketchup and stir it all together. I’ve tried to make this without the ketchup and it has the worst case of “it’s missing something” so don’t skip this part!
Bring the chili to a bubble, then reduce heat to low. Cover and simmer the chili for 10 minutes and then it’s ready to serve. You can throw in chips or make some rice to go with it. It’s optional but sharp cheddar cheese tastes amazing on it.
Snapchat me that chili girrrrrl (Ms-Berry)