This easy 3- ingredient chili is about to become your favorite Chili Recipe with Canned Beans. Who doesn't love a recipe that tastes home made, but can be made with kitchen staples like ground beef and canned beans? Chili is one of my favorite dinners to make because the leftovers are so convenient. Put leftover chili on top of Mac and cheese, omelets, and even French fries!
Recipe Ingredients Notes
- Lean ground beef - We like to use 85/15 or 80/20. But if you don't have ground beef, you can use ground turkey or ground chicken instead.
- Chili beans - A mixture of beans are the best beans for chili.This recipe uses a variety of canned beans for convenience and flavor.
- Diced tomatoes with green chiles - like Rotel or zesty chili style diced tomatoes. If you don't have them, use regular diced tomatoes and add a can of diced green chiles.
- Ground cinnamon - This adds a warm and sweet flavor to the chili recipe with canned beans. It also helps balance the spiciness of the dish. You can omit it if you don't have ground cinnamon on hand. You can also substitute with 1 tablespoon of cocoa powder.
Ways to Enjoy Every Bite
This easy chili recipe with canned beans is packed with hearty flavors and is just as enjoyable on its own as it is topped with extras. For added richness, try garnishing each bowl with shredded cheddar cheese, chopped green onions, sour cream, diced avocado, or jalapeños-fresh or roasted. Crushed tortilla chips or corn chips also add a satisfying crunch.
This comforting dish pairs perfectly with other favorites like black beans, pinto beans, or red kidney beans, and works beautifully as part of your Cinco de Mayo recipe ideas alongside wonton cups and pulled pork street tacos. For a sweet contrast to the savory spice, follow it with a warm pear crumble or a slice of rich Dr Pepper cake.
How to Make Chili Recipe with Canned Beans
Step 1: Prepare the ingredients.
Step 2: In a large Dutch oven over medium-high heat, cook the ground beef, breaking it apart with a wooden spoon. Once browned, turn off the burner and carefully blot out excess grease with paper towels, leaving about 1 tablespoon behind for flavor.
Step 3: Return the pot to the stovetop. Stir in the chili beans and diced tomatoes (with their juices). Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and stir in the cinnamon. Let the chili simmer uncovered for 20 minutes, stirring occasionally.
Step 4: Ladle the 3-ingredient chili into bowls and serve hot with your favorite toppings like shredded cheddar, sour cream, jalapeños, diced avocado, or crushed tortilla chips.
How Long Should 3-ingredient Chili Be Simmering?
Cook it with the lid on and set to a simmer for about 20 minutes or up to 2 hours. The longer it simmers, the more depth of flavor you will achieve.
Recipe Tips from Mrs. G
- Drain wisely. Soak up excess grease after browning the beef, but leave a little behind, it adds extra flavor to the base of your chili.
- Prep toppings ahead. Set out toppings like shredded cheese, sour cream, avocado, jalapeños, and crushed chips in small bowls so everyone can customize their own bowl.
- Double it for leftovers. This 3-ingredient chili reheats wonderfully and even tastes better the next day, perfect for meal prep or freezing for later!
Storing Leftovers
Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chili in airtight containers or freezer bags for 4-6 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.Retry
To reheat this easy chili on the stove, place it in a saucepan over medium heat and stir it occasionally, until it reaches a temperature of 165°F. To reheat in a microwave, place it in a heat-safe container and cook on high power for 3-5 minutes.
Easy 3-Ingredient Chili Recipe
Equipment
- Dutch oven
Ingredients
- 1 pound lean ground beef we recommend 85/15 or 80/20
- 15 ounces canned chili beans or kidney beans
- 15 ounces canned diced tomatoes with green chiles like Rotel or Del Monte Zesty Diced Tomatoes
- ½ teaspoon ground cinnamon
Toppings for Chili (optional)
- shredded cheddar cheese
- sour cream
- jalapenos
- diced avocado
- corn chips or tortilla chips crushed
Instructions
- Add ground beef to a large Dutch oven over medium-high heat. Brown the ground beef, using a wooden spoon to break apart the meat as it cooks.
- Turn off the burner and use paper towels to carefully soak up excess grease in the pot, leaving about 1 tablespoon of grease behind, for additional flavor.
- Place the Dutch oven back on the stovetop over medium-high heat and stir in the chili beans and diced tomatoes. Using a a large spoon, stir to combine, then bring mixture to a boil.
- Reduce heat to medium-low, stir in cinnamon, then let mixture simmer for about 20 minutes.
- Ladle into bowls and serve warm, topped with your favorite chili toppings.
Notes
- This easy chili recipe can be tailored to your liking. We like to include beans, but you can add green peppers, celery, or any other vegetables you like.
- Add chili toppings to small serving bowls, then let your guests help themselves to whatever toppings they like.
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- Boost the flavor with spices: For a bold twist, stir in cumin, extra salt, dried oregano, fresh cilantro, and a pinch of red pepper flakes while simmering. These simple additions will deepen the flavors and bring a touch of heat to this classic chili recipe.
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- Add more vegetables: Dice a bell pepper and sauté it with the ground beef to add color and extra texture. This easy step adds freshness and makes each spoonful even more satisfying.
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- Make it rich and smoky: Mix in crispy bacon for added depth and smokiness. Bacon pairs beautifully with the beans and tomatoes, giving your easy chili recipe stovetop a hearty, savory upgrade.
- If you're only storing the Dutch oven chili for a few days, keep it in a sealed container in the fridge. For longer periods of time, freezing is recommended. Let it thaw in the fridge before reheating.
- To reheat this easy chili on the stove, place it in a saucepan over medium heat and stir it occasionally, until it reaches a temperature of 165°F. To reheat in a microwave, place it in a heat-safe container and cook on high power for 3-5 minutes.
- Make a batch in advance to save yourself some time. It keeps in the fridge for up to 3 days.
- Then, invite some friends over for a game day party and set up a chili bar!
- Crockpot Slow Cooker chili: This chili can be made in a crock-pot. First, brown the meat and add it to the crock-pot with the can of chili beans and diced tomatoes. Cook on low for 4-6 hours.
- Instant Pot Chili: To make this easy chili recipe in the Instant Pot, saute the ground beef meat in the Instant Pot. Then, add all ingredients and cook on high pressure for 15 minutes. Let it naturally release for 5 minutes, then do a quick release.
- You can substitute diced tomatoes (without chiles) and use a chili seasoning packet to spice this to your liking.
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