This is my go-to chili that I make all the time in the Fall/Winter! What I do different from the recipe is that I use a jar of salsa verde instead of the can of green chilies, and it turns out great! Everyone I’ve made it for loves it. I also sometimes sub canned corn for the frozen corn as well as rotisserie chicken for the raw chicken thighs. Today I added quinoa and pinto beans. Turned out great! I made it in my InstaPot on Pressure Cook (High) for 10 minutes, but I used rotisserie chicken so chicken didn’t need to cook & canned corn instead of frozen. I love that this recipe is easily adaptable if needed! 10/10 recommend!
