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.
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
- 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!
- 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
Ingredients
- Optional: 2 lbs meat of your choice cooked
- (2) 14 ounce cans ranch style pinto beans, do not drain
- (1) 14 ounce can black beans, drained and rinsed
- (1) 14 ounce can white beans, do not drain
- (1) 14 ounce can tomato sauce
- (1) 14 ounce can diced tomatoes
- (1) 14 ounce can fire roasted tomatoes with green chile
- (1) 7 ounce can chopped green chile
- (1) 14 ounce can 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
Nutrition
{recipe originally published 2/26/14 – recipe notes and photos updated 1/18/21}
Kim Honeycutt says
This sounds good to me. I love "open and dump" recipes. I like V-8 Hot and Spicy and wonder how that might be to add a little? Pinned it!
Tricia @ Saving room for dessert says
The sauce looks so rich and flavorful. Another home-run Mary! Hope you are doing great.
foodgurly.com says
Yum!
Pam says
That is super easy!
Carla from The River says
Thank you, this will be great to warm up to during our crazy March weather in Wisconsin.
Candace says
This sounds delicious. I’m trying it tonight!
Ginger says
Do you drain the beans first?
Mary says
I do not drain the beans for this recipe.
Breanna says
On this, you say meat of your choice. In your opinion, would this do well with chicken?
Mary says
Hmmm, I’ve never tried this with chicken, but I think it would work. I’d add the cooked chicken right at the end of the cooking process. Let me know how you like it!
laura says
I can’t find ranch style pinto beans…is there a substitute?
Mary says
You can typically find “chili beans” in most grocery stores and they will work nicely.
Rosa says
Can you make this with ground turkey meat instead of ground beef?
Mary says
Sure you can, Rosa. Enjoy the chili!
dis says
hah where it the recipe
Mary says
The recipe is at the bottom of this post, just above your comment.
Joy says
Great recipe! This is now our go to chili recipe!! Easy ingredients and easy prep (and easy on the wallet!) My picky 8 year old even enjoy it (gasp!) Thank you for sharing! Looking forward to trying more of your recipes.
Mary Younkin says
I’m thrilled that you’re enjoying the chili, Joy!
Jess says
What if i dont add tomato? My family hates tomatoes do u think itll still taste good?
Mary Younkin says
If you want to skip the diced tomatoes and just add more tomato sauce, that should work. However, I don’t think you can skip all of the tomato products. There won’t be enough liquid and it won’t be thick like chili with any other substitute.
Ellen says
My very first chili recipe and I couldn’t stop going back for seconds! What else do you make?!
kitty says
How many persons will this serve.
Need chili for a food bank serving 40 persons
Mary Younkin says
Hi Kitty! There is a built-in recipe multiplier in the recipe card. Just click on the number of servings and adjust with the scrolling feature.
Enas says
Amazing recipe, I made it 2 weeks ago with ground beef and my boys loved it. Will make it again this weekend without meat for my vegetarian friend. Easy and very tasty, I put all the ingredients(no corn) in a pot on the stove for 2 hours, and I couldn’t believe how good a few cans of beans can taste together!
Mary Younkin says
I’m so glad that you are enjoying the chili, Enas!
Carol says
Please discuss what ranch style beans are. What goes into “Mexican spices”?
Mary Younkin says
I use original brand “Ranch Style Beans” here. However, you can also use a store-brand of “chili beans” if they aren’t available in your area. The Mexican spice mix is my homemade taco seasoning that is linked above. You can use regular taco seasoning from the store as well.
Ashley Pierson says
Howdy Y’all! This weather calls for a hearty pot of chili!!!! And let me tell you… This hit my palate like a wrecking ball! It’s fast, EAAASSSSYYYY, and oh so YUMMY! I am a single mom of 4, that works for the school district, I need recipes like this! It was fun to make, even my kids can do it, it was fun to set the pot on the table and dig in! We rolled with easy and garnished it with sharp cheddar and fritos!!! It made enough for 2 nights. Thank you Sister for sharing this recipe! Much love from our table to yours!
Ashley🙏
Mary Younkin says
I’m thrilled to hear that you liked the chili and it was hit with the family, Ashley! I’m all about EASY recipes to make meals easier.
Ryan says
Chili doesn’t have beans or tomatoes or corn.
So this dish isn’t chili.
Mary Younkin says
Well, to each their own, Ryan. This is certainly the way that my family and many others enjoy eating chili. The corn is always optional for us, but never the tomatoes or beans.
Katjerine says
Can you double this and make in a large cast iron pot fueled by propane
Mary Younkin says
I’m guessing that would work fine. That will make a HUGE amount of chili.
Swati says
this is such a amazing recipe.