It’s spring here, but the weather hasn’t figured that out yet. Our spring break was filled with rain, clouds and cold winds. Not super nice weather, but hopefully the sunshine plans to break out soon. The outside temperatures has made me want warmth and coziness. This means soup or chili for dinner!
Everyone needs a warm, hearty, delicious and EASY chili in their lives. The kind that you just throw together in 5 minutes and then cook all day in the slow cooker. The kind that if you don’t have the exact ingredients or precise measurements, it will still turn out amazing. This is that chili. This is also that kind of meal that you can deliver to a mom who has been up all night with their newborn. Or someone that has just had a surgery and doesn’t have energy to cook. It can be heated, reheated and frozen beautifully. It can be eaten as a soup, or a dip or poured over chips like nachos. Versatile dishes like this make moms like me happy!
I’m not sure where this chili got its name. The white bean and chicken part I understand, but the Grand Rapids? I’m pretty sure this idea did not originate in Grand Rapids, Michigan–someone in the world had probably made it before. My mom passed this recipe on to me, and she got it from someone else. It’s possible that someone lived in Grand Rapids. Or maybe people in Grand Rapids love to eat it. I mean, I lived in GR for awhile and in the winter (and spring and fall) months, the constant cloud cover, snow or drizzle, require many nights of warm chili.
The best thing about this recipe, is that there isn’t really a right or wrong. You can put more or less of any of the ingredients–it isn’t an exact science. So I listed the ingredients below, but they can easily be adjusted to your liking.
4-6 chicken breasts cooked and cubed or shredded (You can cook up the chicken yourself, or use a couple of cans of chicken. I’ve also used leftovers from a rotisserie chicken and it worked great!)
1 large jar of salsa (16oz)
1 jar of northern white beans UNDRAINED (or 2-3 cans)
8 oz shredded cheese (I usually use cheddar or Colby Jack because we often have those already, but Monterey Jack is also delicious!)
Dump everything in the crockpot
Cook on low for 4-6 hours. Longer is better.
This chili can be topped with more cheese, cilantro, sour cream, more salsa…whatever you like! We love eating it with tortilla chips. Leftovers freeze beautifully too! I typically make large batches and freeze some for a quick meal another time.
Although I’m ready for summer temps to come soon, having a few cool days and enjoying this chili isn’t too bad either!