96 canned chili recipes

Rice with black beans, corn, plum tomatoes, green chiles, cilantro, and scallions. Low-fat, vegan, and ready in 40 minutes. A Southwestern side that does it all.

Chopped cooked turkey simmered in a thick tomato-chili sauce with dry mustard and onion, spooned over hamburger buns. This low-calorie, 6-ingredient turkey barbecue is ready in 20 minutes and stretches leftovers into a new meal.

Chili and corn relish piles fire-charred Anaheim and yellow chilies with sweet corn, red onion, and lime juice. A 10-minute Southwest condiment that turns grilled white fish into a real plate.

Slow cooker bourbon baked beans loaded with crushed pineapple, chili sauce, strong coffee, brown sugar, and molasses. Sweet, smoky, boozy, and effortless for cookouts and potlucks.

Mexican baked beans, dried white beans baked low and slow in a tomato sauce with jalapenos, bell pepper, onion, chili powder, cumin, and a touch of molasses. Vegetarian, dairy-free, deeply spiced.

Ground bison chili with roasted poblano peppers, Rotel tomatoes, and a squeeze of fresh lime. Lean, beanless, and loaded with smoky Southwestern heat.

Lamb chops Creole: shoulder lamb chops braised under a tomato, green pepper, and onion sauce with cayenne and chili powder. Old-school Louisiana home cooking at its best.

Quick 20-minute red beans and rice with canned kidney beans, crushed tomatoes, and Cajun seasoning. Sauté onions, celery, and red peppers, simmer with spices, and spoon over brown rice for easy weeknight comfort.

Smoky Western beans with bacon, pinto beans, kidney beans, and lentils simmered in a spiced tomato sauce with cumin and chili powder. Easy one-pot comfort food for a crowd.

A hearty vegetarian lentil chili simmered from red lentils, kidney beans, tomatoes, peppers, and fresh chili. High in protein and fiber, easy to make in one pot, and as fiery as you like.

Three-ingredient sausage cheese dip with melted sharp cheddar spread, browned sausage, diced tomatoes, and green chilies. A quick game day or party dip.

This was very good. I had a 26 ounce jar of salsa and used almost all of it. I used the last 6-8 ounces at the end right before I served it.

Vegetarian Mexican pie with a spiced bean and corn filling sandwiched between layers of stovetop cornbread, baked until golden. A hearty, budget-friendly meatless main dish.

Ham and three-bean soup with navy beans, kidney beans, black beans, and stewed tomatoes in a chili-spiced broth. One pot, no soaking, and ready in 40 minutes.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Chili bean soup made from scratch with dried pink beans, stewed tomatoes, and chili seasoning. Half the beans get mashed for body, the rest set aside for a second meal.