Make 6 servings

This hearty chili can be prepared in 10 minutes… Simply serve with blue corn chips and a side salad and enjoy!


  • 1 tablespoon vegetable oil
  • 1/2 cup diced onion
  • 2 cups cooked chicken, diced (can use shredded rotisserie chicken or canned chicken)
  • 6 cups cooked Michigan Navy Beans
  • 2-3 teaspoons ground cumin
  • 1-1/2 cups salsa (mild, medium or hot)
  • 2 cups shredded 2% Colby Jack cheese (can also use Monterey jack or pepperjack cheese)


  1. In a large pot, cook diced onion in 1 tablespoon vegetable oil for 3 minutes. Add cooked, diced chicken, cooked navy beans, ground cumin and salsa. 
  2. Heat thoroughly, then add shredded cheese and stir until melted. 

Serve with whole grain blue tortilla chips.

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