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Omaha Magazine

Quick and Easy

Feb 18, 2018 04:57PM ● By Sherri Potter

This chili is a perfect chilly day recipe. Keep these ingredients on hand for busy days. No worry about thawing chicken for this recipe. Simply open a few cans, add some spices, and within 20 minutes serve a warm and hearty meal.


  • Two 15-oz. cans cannelloni bean (use liquid in the can)
  • One 15-oz. can chili beans (drain and rinse)
  • One 15-oz.can black beans (drain and rinse)
  • One 15-oz. can garbanzo beans (drain and rinse)
  • One 28-oz. can diced tomatoes
  • One 10-oz. can chicken breast chunks in water
  • One tablespoon chili powder
  • One teaspoon cumin
  • 1-1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper


1. In a large pot or Dutch oven, combine beans, diced tomatoes, spices, salt, and pepper, then mix in chicken breast chunks.

2. Bring to a simmer, turn the heat to low, and let cook 5 to 10 minutes.

3. Serve with crusty bread and a sprinkle of cheese, if desired.

This recipe was originally printed in the Winter 2018 edition of Family Guide.

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