Easy Baked Bean Chili

This recipe came from one of those days where I had an extra can of baked beans sitting in my cupboard for too long that I was desperate to just use up.  What a wonderful coincidence that it landed me on one of my now most favorite chili recipes!  And it could not be any easier than dumping a few things in the slow cooker. 

I can be kind of particular about my chilis and soups.  While I love a big bowl of this warm comfort food, when I make it at home, it has to be spectacular if I am going to get through the giant batch I made for the next week.  This chili does not disappoint.  It doesn't get old after days of eating it for lunch.  It is pure baked bean chili heaven.

While I am fairly confident in my cooking, I'll admit that there are not a ton of dump and cook soup recipes that I love.  I always need a little more flavor.  Something is missing.  And suddenly the ease of dumping and cooking now has me perplexed sitting in the kitchen when I am supposed to be sitting with my feet up because dinner is already cooking at lunch time.

So if you could use more time putting your feet up and less time in the kitchen, this is for you friends.  It is perfectly sweet and savory.  I promise you will thank me later.

Easy Baked Bean Chili

1 can baked beans (1 large can or 2 regular size cans are fine)
1 can kidney beans
1 can white beans
4 chicken tenderloins cooked
3 cloves of minced garlic
1/2 onion chopped
2 cups water
salt and pepper

Dump and cook!  You can cook this on the stove or in a slow cooker.  I usually run it on low in the slow cooker all day.

While I love bread or tortilla chips with chili, I highly recommend crackers for this one.  You can do what you want.  But those crackers were good.