Fall and winter used to be the only time that I would make stews and chilis at my house. It just didn’t seem like anyone was going to want to eat something so hot when it was already hot outside. As soon as the temperatures would start to rise, I would put those things off of our regular menu and replace it with cold pasta salads and grilled foods. That was the case until I found this yummy chicken chili recipe on Spend With Pennies. I wasn’t going to wait months to make it.
It looked way too good to hold off on pulling the slow cooker out, so I made it that very same weekend that I found it. We were all outside most of the day enjoying the weather, and then, when dinner time came around, it was already done and ready to go. That’s what I love about the crock pot!
Nobody even complained one little bit about eating hot chili when it was already hot outside. Everyone took their bowls out on the deck and just went to town. The greatest thing was we didn’t have to turn the oven or stove on, so the air conditioner stayed functioning at a normal level all day long.
Recipe courtesy of Spend With Pennies. Photo credits go to The Kitchn.
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Quick Tip: Use red or white beans… or a combination of both!
