When there’s a chill in the air, nothing warms better than a bowl of chili. It’s true that many chilis require long, slow cooking, but luckily not all do. Chili is just right for dinner on a busy weeknight, but it is also a great dish for casual weekend entertaining.

Savory and satisfying, the base for Southwestern Bean Chili is simple: a can of Southwestern Bean Salad. Seasoned with a hint of heat and chili powder, this canned combo of black beans, kidney beans, corn and hominy is a perfect chili starter. Adding lean, quick-cooking pork tenderloin or chicken breast, chopped tomato and bell pepper makes a top-notch chili in no time.

For additional recipes and information about Southwestern Bean Salad, visit www.READsalads.com.

Southwestern Bean Chili

Makes 4 servings (about 1-1/4 cups each)

1 tablespoon olive or vegetable oil

½ pound pork tenderloin, trimmed or ½ pound chicken breast, cut into 1-inch pieces

1 cup chopped onion

1 cup chopped bell pepper (one color or a combination)

1 jalapeno pepper, finely chopped

1 teaspoon ground cumin

1 teaspoon chili powder, mild or hot

1 cup chopped tomato

1 cup beer, chicken broth or water

1 can (15 ounces) READ Southwestern Bean Salad, not drained

Salt, to taste

Sour cream and chopped cilantro, optional

1. Heat oil in large saucepan or Dutch oven over medium heat. Add pork; cook and stir until browned and just cooked through, 3 to 5 minutes. Remove from pan.

2. Add onion, bell pepper and jalapeno; cook and stir 2 minutes until crisp-tender. Stir in cumin, chili powder and tomato. Add beer; bring to boil. Reduce heat; simmer 5 minutes.

3. Stir in bean salad; return pork to pan. Cook until heated through, about 3 minutes. Add salt, as desired. Served topped with sour cream and cilantro, if desired. Note: Additional liquid may be added if less thick chili is preferred.

White Chicken Chili

Makes 8 servings (about 1 cup each)

1 tablespoon vegetable oil

1 ½ pounds boneless, skinless chicken breast tenders

1 medium onion, chopped

1 clove garlic, chopped

1 tablespoon ground cumin

1 ½ teaspoons ground coriander

1 ½ cups mild salsa verde

1 can (15 ounces) cannellini beans, drained

1 can (15 ounces) pinto beans, drained

1 cup water

½ cup loose-pack frozen corn

1 can (12 fluid ounces) Nestle Carnation Evaporated Low-fat 2% milk

1 cup fresh spinach leaves

1. Heat oil in large saucepan over medium-high heat. Add chicken; cook on each side until golden. Transfer to plate; cover.

2. Add onion to same saucepan. Cook, stirring occasionally, until translucent. Add garlic; cook for 30 seconds. Stir in cumin and coriander; cook for 30 seconds. Stir in salsa verde, cannellini beans, pinto beans, water and corn. Cook for 10 minutes or until hot.

3. Cut or shred chicken into bite-size pieces and add to saucepan along with any accumulated juices on plate. Stir in evaporated milk and spinach; cook for a few minutes just until heated through and spinach is slightly wilted. Optional: serve topped with crumbled tortilla chips and dollop of sour cream.