179 canned chili recipes

Mexican mince from Marguerite Patten combines ground beef with kidney beans, sweetcorn, tomatoes, and chili powder. A British wartime-era spin on chili served over rice or pasta.

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.

Menudo with hominy: tender tripe and pork knuckle simmered with chili powder, cumin, oregano, and garlic, then finished with whole hominy. The traditional Mexican Sunday-morning soup.

One-skillet beef and barley with ground beef, tomatoes, and chili sauce simmered until the barley is tender. A quick, hearty weeknight dinner in 30 minutes.

Quick two-bean beef chili with kidney beans, chili beans, tomatoes, and cheddar cheese ready in 40 minutes. A hearty, no-fuss weeknight dinner that feeds a crowd from one Dutch oven.

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.

Savory Southwestern cheesecake appetizer with cream cheese, sharp cheddar, taco seasoning, and green chiles. Topped with sour cream and salsa, served with tortilla chips.

Baked calabacitas is a New Mexican casserole of zucchini, corn, green chiles, and melted cheddar. Vegetarian Southwestern side dish ready in 35 minutes. Pairs with grilled meats or stands alone over rice.

New Mexico style spicy green chili braises pork shoulder and bones with tomatoes, tomato sauce, green chili strips, and hot peppers. Use to smother enchiladas or eat by the bowlful.

Hearty crockpot Spanish rice with ground beef, bell peppers, and tomatoes cooking hands-free for 6-8 hours. Set-it-and-forget-it comfort in a bowl.

Fiery Thai chicken coconut soup loaded with seven types of chiles, lemongrass, ginger, and shiitake mushrooms simmered gently in coconut milk and chicken broth.

Microwave tamale pie with seasoned ground beef and sausage, stewed tomatoes, corn, black olives, and a cornmeal topping baked under melted cheddar cheese.

This is a typical restaurant style curry. The basic curry forms the base and the variations show how it can easily be adapted.

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

Ozark-style beef stew slow-simmered with chili powder, cinnamon, cloves, and dried red peppers. A spicy, warmly spiced mountain stew with potatoes, carrots, and tomatoes.

Spam Western bean soup: a tangy sweet-sour tomato broth with pinto beans, carrots, chili sauce, and cubed Spam. Pantry-friendly comfort, ready in an hour from a stocked cupboard.