11-Can Chili

11-Can Chili

Susanna Joiner Boyd

"Good basic chili recipe made easy with the use of canned items."
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45 m servings 355 cals
Serving size has been adjusted!
Original recipe yields 13 servings


  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 41.6g
  • 13%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 1409 mg
  • 56%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat a large pot over medium-high heat. Cook and stir beef, onion, and garlic together in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease.
  2. Stir diced tomatoes, kidney beans, pinto beans, black beans, crushed tomatoes, tomato paste, chili seasoning mix, salt, and black pepper with the beef mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the chili until the beans are tender, about 20 minutes.


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Good recipe for a chili base. Really easy to add spices and other ingredients to heighten the flavor. If you are starting out cooking this is a good recipe to use to experiment with. I used g...

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