The Easiest (and tastiest!) Chili Recipe Ever

This Easy Chili Recipe is filled with beans, tomatoes, corn and plenty of Mexican spices. I’ve made this with meat and without and it’s delicious both ways.

I’m sharing this simple nine can chili with you today, because it has become my go-to dinner plan when we are arriving home from traveling and I don’t have time or motivation to head for the store.

Easy Chili Recipe

Originally, this was simply an assortment of canned goods that I combined one afternoon when we had just arrived back in town and there wasn’t a bit of fresh food in the house.

After every single person at the table commented on how much they enjoyed the meal, I decided to scribble out a list of the ingredients and make it again. I’ve tweaked the ingredients a little bit here and there but no matter what, it comes out delicious every time.

The convenience of this recipe can’t be beaten.

Nine cans, a handful of shredded cheese and (if you like) cooked meat and time make for a comforting, warm, satisfying and healthy meal.

Basic Chili Recipe

I’ve made many chilis in my day and many, like Hearty Pepper Chili, White Chicken Chili, and Italian Jack Chili, have become staples for family meals when we’re in the mood for something hearty.

On the days when I know we want something meaty and spicy, I whip up a batch of Spicy Five Bean Chili with Steak and Sausage.

This Basic Chili Recipe is a return to the basics of chili. Tender beans (and meat, if you choose) and green chiles stewed with fire roasted tomatoes and spices to create a spectacular marriage of flavors that can be served in so many ways.

I’ve made versions of this chili both with and without meat. In the past, I have used 1 pound of ground beef, cooked and crumbled, plus (4) Italian sausage links (this was about 1 pound) browned on each side in a medium heat skillet and then sliced into bite-size rounds.

I’ve also made this with 1 pound of ground beef and 1 pound of hot sausage. The chili can also be made with 3 cups of cooked, chopped chicken or turkey. Just about any variety of meat that you like can be used in this recipe.

Chili and Cornbread is a classic American southwest pairing that always reminds me of past camping trips. This chili would also be delicious served with sour cream, cheese, and salsa and scooped with tortilla chips or in Frito Pie.

Slather it on hot dogs to make easy Chili Dogs, ladle it over baked potatoes, combine it with the best ever Creamy Macaroni and Cheese for the ultimate chili mac, or just eat as is. This is the one chili recipe you’ll want to make over and over again.

Because this basic chili recipe relies entirely on canned ingredients, it’s a fantastic option for when you’re low on groceries or without access to fresh produce.

Tip: Put this chili on your meal plan for the end of the week when you might be low on fresh produce before your shopping day. Nothing about it tastes “canned” and it’s an economical, tasty way to use up pantry items.

Crock-Pot Chili

While you can just bring all the ingredients in the chili to a simmer and serve right away, this is a recipe that greatly benefits from time. The longer you simmer your chili, the better all the delicious spices and flavors can meld.

I often cook this chili in the slow cooker. Toss everything in the Crock-Pot in the morning and your home will be filled with the enticing aroma of chili all day long. You’ll hardly be able to wait for dinner time!

You can also “slow cook” this recipe on the stove top. Simmer for several hours (at least two but as many as 10) and you’ll be rewarded with an incredible dinner.

Chili is also a great “next day” meal! The flavors will have even more time to mingle and come together in the fridge overnight making reheated leftover chili just as good for lunch the next day.

Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:

First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.

My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?

For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.

Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.

If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.

For more Crock-Pot friendly recipes, check out these 10 Slow Cooker Soups.

Vegetarian Chili

I sometimes add meat to this chili but it’s still extremely tasty without.

The beans are packed with protein that makes this a stick-to-your-ribs vegetarian meal that satisfies even the most voracious meat lovers in my family! If you omit the cheese on top, it’s even vegan to boot.

Looking for more vegetarian meal ideas? Vegetarian Four Bean and Chipotle Chili and Pasta E Fagioli are two other easy meat-free dishes I love that use canned beans.

For more hearty chili recipe to try, check out our White Chicken Chili and Sean’s favorite Hearty Pepper Chili. This Homemade Hot Dog Chili is a great way to top a hot dog and it’s a sure win with the whole family.

This chili recipe is hearty, warm, slightly spicy, and peppered with plenty of hot green chile flavor. It uses ingredients you’re likely to already have in your pantry and is as easy as it gets when it comes to chili. 

It’s perfect for beginning cooks or for those looking for a nice and simple economical homemade meal without a ton of fuss or mess.

Easy Chili Recipe

1. STOVE-TOP DIRECTIONS: Combine all ingredients in a large pot or Dutch oven. Bring to a simmer over medium-low heat, cover with lid and simmer, stirring occasionally for 2-10 hours. (Yes, you can simply bring the chili to a boil, simmer 15 minutes and then serve it. However, if you have the chance to cook it longer, I highly recommend it. The flavors will change into something even better if you allow them to simmer together for a while.) Serve with the toppings of your choice. Enjoy!
2. CROCK-POT DIRECTIONS: Combine all ingredients in a large crock-pot. Cook on LOW for 8-12 hours. Serve with the toppings of your choice.

The Easiest Chili Recipe Ever

5 from 4 votes

The convenience of this easy chili recipe can’t be beaten.

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Prep Time: 5 mins

Cook Time: 2 hrs

Crock-Pot: 8 hrs

Total Time: 2 hrs 5 mins

Servings: 8 -10 servings

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Ingredients 

• ▢ Optional: 2 lbs meat of your choice cooked
• ▢ 28 ounces ranch style pinto beans, do not drain
• ▢ 14 ounces black beans, drained and rinsed
• ▢ 14 ounces white beans, do not drain
• ▢ 14 ounces tomato sauce
• ▢ 14 ounces diced tomatoes
• ▢ 14 ounces fire roasted tomatoes with green chile
• ▢ 7 ounces chopped green chile
• ▢ 14 ounces yellow corn, drained
• ▢ 2 tablespoons Mexican spice mix or taco seasoning
• ▢ Toppings: shredded cheese sour cream, green onions, corn chips

Instructions

• STOVE-TOP DIRECTIONS: Combine all ingredients in a large pot. Bring to a simmer over medium low heat, cover with lid and simmer, stirring occasionally for 2-10 hours. (Yes, you can simply bring the chili to a boil, simmer 15 minutes and then serve it. However, if you have the chance to cook it longer, I highly recommend it. The flavors will change into something even better if you allow them to simmer together for a while.) Serve with the toppings of your choice. Enjoy!
• CROCK-POT DIRECTIONS: Combine all ingredients in a large crock-pot. Cook on LOW for 8-12 hours. Serve with the toppings of your choice. Enjoy!

Notes

I’ve made versions of this chili both with and without meat. For the batch of chili pictured, I used 1 pound of ground beef, cooked and crumbled, plus (4) Italian sausage links (this was about 1 pound) browned on each side in a medium heat skillet and then sliced into bite-size rounds.

Nutrition

Calories: 359kcal · Carbohydrates: 68g · Protein: 21g · Fat: 2g · Sodium: 489mg · Potassium: 1373mg · Fiber: 19g · Sugar: 7g · Vitamin A: 550IU · Vitamin C: 25mg · Calcium: 151mg · Iron: 7mg

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{recipe originally published 2/26/14 – recipe notes and photos updated 1/18/21}