Upgraded Canned Chili
Canned chili is already a meal — but a few simple additions turn it into something that tastes homemade. Five minutes of extra effort, big payoff.
Time
13 min
Difficulty
Easy
Serves
2–3
Ingredients 3 items
- 2 cans (15 oz each) chili (any variety)
- 1 can (15 oz) corn or black beans, drained
- 1 small onion, diced
- Optional: Shredded cheese on top, Sour cream, Hot sauce, Chili powder or cumin, Serve over rice or with crackers, Crushed crackers on top for crunch
Equipment
- Medium pot
- Can opener
- Knife and cutting board
- Stirring spoon
Allergens: Check canned chili label — many contain gluten, dairy, or soy. Varies by brand.
Instructions
- Pour both cans of chili into a medium pot over medium heat.
- Add the drained corn or black beans and the diced onion. Stir to combine.
- Let it simmer for 8–10 minutes, stirring occasionally, until the onion softens and everything is heated through.
- Season with chili powder, cumin, or hot sauce if you have them.
- Serve in bowls. Top with cheese, sour cream, or crushed crackers if you have them.
notes & tips
- On a baked potato: This makes an excellent topping for a baked potato. Make the Loaded Baked Potatoes recipe and use this as the topping.
- Over rice: Serve over a bowl of rice to stretch it further and make it more filling.
- With crackers or bread: Dip crackers or toast bread on the side.
- Mix chili varieties. If you have one can of turkey chili and one can of beef chili, mix them together. Works great.
- Freeze leftovers. Chili freezes well for up to 3 months.