674 canned chili recipes

Mexi corn lasagna layers seasoned ground beef, corn, and picante sauce between corn tortillas with a cottage cheese and Parmesan filling, topped with melted cheddar.

Try this succulent crockpot dish that is made with italian sausage, jalapeno peppers and taco sauce.

Add some Spanish taste to your cooking with these scrumptious appetizers made with ground beef and hot chili peppers.

Try a different kind of dinner with this succulent pork roast that's made with ground beef, mushrooms, chili sauce and parmesan cheese.

Baked white bean and brown rice patties with Mexican seasoning, chili peppers, and garlic. A high-protein vegetarian burger alternative with serious spice and crunch.

Mexican chef salad with hot spiced smoked sausage and kidney beans tossed over crisp lettuce, avocado, cheddar, tomatoes, and crushed taco chips in a French onion dressing with hot sauce.

Slow-simmered brisket chili with dried kidney beans, three kinds of chile peppers, masa harina, and brewed coffee. Bold, beefy, and deeply spiced.

Vegetarian two-bean tofu chili with black beans, kidney beans, and tofu marinated in soy sauce, red wine, and Dijon mustard. A hearty, meaty-tasting plant-based chili that feeds a crowd.

Southwest baked beans with three types of beans, Roma tomatoes, molasses, honey, cumin, and apple cider vinegar. A smoky-sweet, slow-baked side dish that feeds a crowd.

Meat filled green peppers in a spicy tomato cream sauce. A hand me down family recipe that I have greatly modified & finally written down.

Elizabeth Taylor's chili topped with golden cornbread, baked right in one casserole dish. Ground beef simmers in tomatoes, chili powder, and a splash of red wine vinegar for bright, bold flavor.

Loaded Mexican potato wedges smothered in refried beans, salsa, green chilies, tri-color peppers, corn, and cilantro. A colorful, crowd-friendly Tex-Mex platter ready in 45 minutes.

Amazing lasagna, I exaclty followed up every step of the ingredients, it was almost perfect, will denfinitely make it again and again.

Loaded vegetarian vegetable soup with broccoli, cauliflower, squash, potatoes, lima beans, corn, and peas in a cumin and chili-spiced tomato broth.

Texas-style Brazos turkey chili loaded with poblano, jalapeno, serrano, and chipotle peppers, simmered with Mexican beer and finished with grated dark chocolate. Bold, smoky, and layered with heat.

Chicken pumpkin chili simmers cubed chicken breast with pumpkin, beer, pinto beans, and a touch of cocoa for surprising depth. A 45-minute fall chili that rewards a single quiet pot.