Can Opener Chili
Whip up a hearty, flavor-packed bowl of "Can Opener Chili" in just 40 minutes using the convenience of canned ingredients! Perfect for busy weeknights or last-minute meal prep, this simple yet satisfying recipe combines a medley of canned beans, tomatoes, and corn with smoky chipotle peppers and fragrant spices like chili powder and cumin. No chopping required—just open, rinse, and simmer for a deliciously rich and warming chili that's both easy and economical. Customize the heat level to your liking, and serve it with your favorite toppings like shredded cheese, sour cream, or crunchy tortilla chips for an irresistible, crowd-pleasing meal. This one-pot wonder is a go-to recipe for quick dinners, meal planning, or game-day gatherings!
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Recipe Information
Ingredients
- 2 15-ounce cans Canned kidney beans
- 1 15-ounce can Canned black beans
- 2 10-ounce cans Canned diced tomatoes with green chilies
- 1 28-ounce can Canned crushed tomatoes
- 1 15-ounce can Canned corn kernels
- 1 15-ounce can Canned chili beans in sauce
- 1 14-ounce can or box Beef broth
- 1 7-ounce can Canned chipotle peppers in adobo sauce
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil (optional, for warming)
Instructions
Open all canned ingredients using a can opener. Drain and rinse the kidney beans, black beans, and corn. Set aside.
In a large pot, optionally heat the olive oil over medium heat if you want to sauté the spices for extra flavor.
Add the chili powder, cumin, garlic powder, onion powder, salt, and black pepper to the warm oil and stir for 30 seconds to release their aroma.
Pour the diced tomatoes with green chilies, crushed tomatoes, chili beans in sauce, and beef broth into the pot. Stir well.
Add the drained and rinsed beans, black beans, and corn into the mix. Stir to combine.
Chop 1-2 chipotle peppers from the can and stir them in along with 1 tablespoon of the adobo sauce for a smoky heat. Adjust according to your spice preference.
Bring the mixture to a simmer over medium-high heat, then lower the heat to medium-low. Let the chili simmer uncovered for 20 minutes, stirring occasionally.
Taste and adjust the seasoning if needed. Add more salt or spices to suit your flavor preference.
Serve the chili hot, garnished with optional toppings such as shredded cheese, sour cream, diced avocado, or tortilla chips.
Nutrition Facts
Calories |
2492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11490 mg | 500% | |
| Total Carbohydrate | 453.1 g | 165% | |
| Dietary Fiber | 137.8 g | 492% | |
| Total Sugars | 67.6 g | ||
| Protein | 136.4 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 934 mg | 72% | |
| Iron | 55.6 mg | 309% | |
| Potassium | 10084 mg | 215% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
