My husband is a college grad! I am so proud of him. The week of his finals, I took the girls down to visit family while my sister was visiting from Texas. These girls love their Auntie Linds!
It’s better for Matt when we’re gone so that he can live at the library and not worry about coming home. In past finals weeks, he’d always call around dinner time and ask what I’d made. It was sad. So, I took the girls down south, let him get some uninterrupted sleep, and left him a big pot of chili to live off while we were gone.
I made this recipe up unintentionally. I thought I had all of the ingredients on hand for this chili, but I was wrong. And, on a rainy evening before leaving town, there was no way I was dragging two little girls and myself to the grocery store. So I winged it! The result was this hearty, satisfying, husband & toddler approved dish.
Three Bean Chicken Chili Recipe
3 large chicken breasts, cooked and sliced or shredded
1 Tablespoon dried, minced onion
1 package taco seasoning
1 package Ranch dressing mix
1 (15 oz.) can pinto beans
1 (15 oz.) white kidney beans
2 (16 oz.) cans dark red kidney beans
1 (14.5 oz.) can sliced stewed tomatoes
2 (14.5 oz.) cans diced peeled tomatoes
1 (15 oz.) can whole kernel corn, drained
Throw all ingredients into a pot. Stir to combine ingredients. Cover with lid and let simmer over medium-high heat for an hour.
Serve with ranch dressing or sour cream, and grated cheese. Enjoy!