230 canned chili recipes

A little to hearty to be called a soup, this recipe is a great way to use left over pulled pork. Such a crowd pleaser, I can't keep it in my house! Great eaten with crackers or your favorite tortilla chips.

Toasted cumin, chili powder, enchilada sauce, beans, and corn simmered into a bold Southwestern sauce served over pasta with melted cheddar on top.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

Soft scrambled eggs with green chiles and pepper jack cheese rolled in whole wheat tortillas, served with a smoky black bean and tomato salsa. Vegetarian breakfast in 30 minutes.

A lighter green chili loaded with beans, green peppers, jalapenos, green chiles, and cumin in chicken broth. No tomatoes, all heat, ready in 30 minutes flat.

Perfect make ahead chili to cozy up to on a cold Winter day.

Three beans simmer with tomatoes, jalapeños, and a full can of beer in this hearty vegetarian chili. Cumin and chili powder bring the heat home.

Vegetarian tofu chili: a hearty meatless chili with browned tofu chunks, kidney beans, and a from-scratch spice blend of pure ground chiles, cumin, and oregano.

Fresh mushrooms, red and green peppers, zucchini, corn, and kidney beans simmer in spiced tomato sauce for this quick garden vegetable chili. Ready in 35 minutes.

Chili primero with smoked bacon, cubed round steak, pickled cactus, jalapenos, and masa harina thickening. Long-simmered Tex-Mex chili packed with deep, layered Southwestern flavor.

Smoky black bean chili with bell peppers, summer squash, and jalapeño spooned over split baked sweet potatoes. Vegan-friendly, make-ahead friendly, and loaded with fiber.

Eugenia's legendary 27-ingredient chili with chopped sirloin, sausage, pinto beans, mushrooms, olives, and orange zest. A kitchen-sink chili that freezes beautifully.

Spicy vegetarian chili simmers kidney and pinto beans with tomatoes, jalapeños, and bell peppers in a bloomed chili-cumin base. Ready in under an hour, hearty without the meat.

It is a neat dish,need your patience too,it should be simmered about 2.5 hours after mixing all the stuff,after it,can be tasted very yammy!Follow me!

Rustic vegetable stew with eggplant, butternut squash, and potato, spiced with turmeric, cumin, and ginger, built on a base of deeply caramelized onions deglazed with red wine.

Quick microwave vegetable chili with kidney beans, zucchini, jalapeños, and bell peppers in a cumin-oregano tomato base. Ready in 45 minutes, topped with melty cheese.