Easy Chili Recipe with Beans
Why This Easy Chili Recipe with Beans is a Must-Try
I’m convinced there are a million and one chili recipes out there, so what makes this one different? The sauce. I use a combination of condensed tomato soup and pork and beans to create a rich, flavorful sauce that brings the whole chili together. And trust me, I’m not even a big fan of canned soup—but this combination just works!
It’s great the day you make it, but it truly gets better the next day as the flavors come together. That makes it perfect for making ahead, serving at potlucks, or simply having a comforting bowl waiting for you the next day.
A Family Favorite with an Unexpected Twist
This recipe is adapted from my mom, who probably got it from a cookbook or a magazine ad. Whatever the case, it became a family favorite and for good reason.
I know some people may turn their heads at the idea of using pork and beans and condensed tomato soup as the base for chili, but trust me on this one. They add something special. The pork and beans and tomato soup make the chili hearty and satisfying while giving it a creamier, much more mellow tomato flavor. That slight sweetness complements the savory spices and brings all the flavors together beautifully.
A pot of this chili usually disappears pretty quickly in my house. In fact, my brother is often asking me when I’m going to make him another pot!
Endless Possibilities: Versatile Add-Ins to Keep Your Easy Chili Recipe with Beans Exciting
The beauty of this easy chili recipe with beans is how adaptable it is. I’m always changing up the add-ins, whether it’s fire-roasted tomatoes, corn, black beans, or chili beans. If you love beans as much as I do, you might also enjoy my Italian Beans or a good ole Southern Pintos.
That said, the pork and beans and tomato soup are essentials. Sometimes I throw in both red and green peppers, and other times, I turn up the heat with a bit of chili powder or fresh chilies. I’m partial to serranos, but jalapeños work just as well. Use whatever heat level you prefer. There are times when I’m craving more meat, so I mix in half ground meat and chopped steak (usually chuck, but any cut works). You get the idea. This recipe is versatile and can be customized to suit whatever flavor you’re after.
What You’ll Need for This Easy Chili Recipe with Beans
This chili is made with a handful of simple ingredients that come together to create a hearty, flavorful dish. Each one plays a role in building the perfect flavor profile.
- • 2 (15 oz) cans Dark Red Kidney Beans: These beans add great texture and flavor to the chili, giving it that hearty feel we all love.
- • 1 (15 oz) can Pink Beans (or Light Red Kidney Beans): These beans complement the dark red kidney beans and add a nice balance to the dish.
- • 1 (15 oz) can Pinto Beans or Chili Beans: Pinto beans add a soft texture and help thicken the chili, while chili beans bring in a bit of extra flavor.
- • 2 (15 oz) cans Pork and Beans: These are a must for adding a slight sweetness to balance the acidity of the tomatoes.
- • 4 (11 oz) cans Condensed Tomato Soup: I’ve always used Campbell’s for the creaminess, but any condensed brand will do. It gives great tomato flavor without the acidity of tomato sauce or paste.
- • 1 can Water (use the tomato soup can for measurement; add more for desired thickness): Helps loosen up the chili for a nice consistency.
- • 1 1/2 lb Ground Beef, lightly drained after browning (use up to 2 lbs for a meatier meal): Adds a rich, savory base to your chili. Use more beef if you want a heartier meal!
- • 1 large Green Bell Pepper, diced: Adds a fresh, slightly bitter flavor that complements the other ingredients.
- • 1 large Yellow Onion, diced: Sweet, mellow flavor that helps round out the dish.
- • 2 stalks Celery, diced: Adds a nice crunch and subtle flavor.
- • 4 large cloves Garlic, minced: Adds depth and savory richness to the dish.
- • 4 tbsp Chili Powder (add cumin if your chili powder lacks it): There are so many chili powders out there. I have a couple of favorites, but if you have a preferred brand or blend, you can’t go wrong.
- • Olive Oil or any oil to sauté veggies: A little oil to soften and caramelize the onions and peppers.
- • Optional: Fire Roasted Tomatoes, Corn, Roasted Peppers, Black Beans: These are great add-ins for extra flavor and texture. Customize to your liking!
How I Like to Make This Chili
Most of the time, I make this chili on the stovetop. It comes together easily and doesn’t need hours of cooking to be delicious. Once everything is in the pot, I let it simmer gently so the flavors have time to come together.
One thing I’ve learned with this particular chili is that the longer it sits, the better it gets. The beans, pork and beans, and tomato soup continue to thicken the sauce as the chili rests, and the flavors mellow and blend together. If you have the time, making it a day ahead is even better.
And don’t worry if the chili seems a little loose when you first finish cooking it. Give it a few minutes to rest before deciding whether it needs more liquid or more cooking time. It will thicken as it cools.
Slow Cooker Chili
This chili also works beautifully in the slow cooker, especially when you want dinner waiting for you at the end of the day. I do recommend browning the ground beef first, but the vegetables can go in raw if you’re looking for an easier, hands-off option. If you have a few extra minutes, though, sautéing the onion, peppers, celery, and garlic first gives the chili an extra layer of flavor.
Because the slow cooker doesn’t allow as much liquid to evaporate, I use less water than I do on the stovetop. Start with ½ to ¾ of the tomato soup can of water and add more later if needed. Once the chili is finished, let it rest uncovered for a few minutes to thicken.
🍲 Dana's Note
Usually, I’m a crushed-saltine-crackers-in-my-chili kind of girl. 😂 But I have to admit, a good side of cornbread takes this chili to another level.
My personal favorite is my Southern Cornbread—it’s the one I make most often, and its savory and sweet flavor goes beautifully with this chili.
Want to change things up? Try my Mexican Cornbread for a little extra kick. If you like some heat with your chili, this one is a fun change of pace.
Tips and Variations
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Make it Vegetarian: Swap out the ground beef for extra beans or lentils. You can still get all the hearty flavor without the meat.
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Adjust the Heat: If you like it spicy, add jalapeños, serranos, or a dash of cayenne. Or, use hot chili powder in place of regular chili powder.
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Customize Your Beans: Use any combination of beans that you prefer. Black beans, white beans, or even a mix of different types will work just as well!
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Thicken Your Chili: If you want a thicker chili, let it simmer uncovered on the stovetop, or use less water in the slow cooker. If it’s too thick, just add a little more water or broth to loosen it up.
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Extra Flavor: Add a splash of apple cider vinegar or a squeeze of lime juice to brighten up the flavors at the end.
Best Chili Ever
Ingredients
- 2 15 oz cans Dark Red Kidney Beans
- 1 15 oz can Pink Beans (or Light Red Beans)
- 1 15 oz can Pinto Beans or Chili Beans
- 2 15 oz cans Pork and Beans
- 4 11 oz cans Condensed Tomato Soup
- 1 can Water use the tomato soup can for measurement; add more for desired thickness
- 1 1/2 lb Ground Beef lightly drained after browning (use up to 2 lbs for a meatier meal)
- 1 large Green Bell Pepper diced or mixed bell (red, yellow, green)
- 1 large Yellow Onion diced
- 2 stalks Celery diced
- 4 large cloves Garlic minced
- 4 tbsp Chili Powder add cumin if your chili powder lacks it
- Olive Oil or any oil to sauté veggies
- Optional: Fire Roasted Tomatoes Corn, Roasted Peppers, Black Beans
Instructions
- Brown Ground Beef: In a large pot, brown the ground beef with 1 tablespoon of chili powder. Do not fully brown; leave some pink.
- Sauté Vegetables: While draining the beef, add oil to the pot and sauté the diced bell pepper, celery, and onion until slightly translucent. Add minced garlic and sauté for a few more minutes.
- Combine Ingredients: Return the ground beef to the pot. Add all the beans, tomato soup, remaining chili powder, and water. Stir well.
- Cook: Cover and cook on low for 30 minutes, stirring often. Uncover and cook for another 30 minutes.
- Thicken: Let the chili sit after cooking; it will thicken as it cools. Add more chili powder to taste if desired. Fresher chili powder is recommended, and hot chili powder can be added for extra heat.
Notes
Notes & Variations
🌶️ Make It Spicier: For more heat, add diced jalapeño or serrano peppers to the chili. 🧀 Topping Ideas: Serve with sour cream, shredded cheese, and sliced green onions. Tip: Start with a small amount of fresh pepper and add more to taste. Serrano peppers will give the chili more heat than jalapeños.Frequently Asked Questions
Yes! Chili freezes wonderfully. Once it’s cooked and cooled, transfer it to an airtight container or freezer bag. It will keep for up to 3 months in the freezer. When you’re ready to enjoy, just thaw it overnight in the fridge and reheat.
If your chili is too thin, let it cook uncovered for a while to evaporate some of the liquid. Alternatively, you can add a bit of tomato paste or cornmeal to help thicken it up.
Leftover chili will last for up to 3-4 days in the fridge when stored in an airtight container. Just reheat it on the stovetop or in the microwave before serving.
Yes! In fact, chili often tastes even better the next day as the flavors continue to meld together. You can make it ahead of time and store it in the fridge or freezer until you’re ready to eat.
You can, but I find that condensed tomato soup adds a creamier texture and richer flavor without being as acidic as tomato sauce. If you use tomato sauce, you may want to add a little sugar or honey to balance out the acidity.
If you prefer a milder chili, simply reduce the amount of chili powder or leave out any hot peppers. You can also add a little extra tomato soup or some sour cream to mellow the heat.
Absolutely! If you prefer a leaner option, you can use ground chicken or ground turkey in place of ground beef. These substitutes work just as well in the recipe. Just keep in mind that ground turkey tends to be a little drier than beef, so you might want to add a little extra oil or broth to keep things juicy.
Toppings & Serving Suggestions
Chili is delicious on its own, but adding the right toppings and sides can really elevate the experience. Here are some optional toppings and serving ideas to make your chili even more delightful:
Toppings (Optional):
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Sour Cream: A cool, creamy touch that balances the heat.
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Cheese: Shredded cheddar or a cheese blend for added richness.
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Spring Onions: Fresh and crisp, they add a pop of flavor and color.
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Avocado: Creamy, fresh avocado slices or chunks for a smooth, buttery finish.
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Fresh Diced Yellow Onion: Adds a nice crunch and sharpness for extra flavor.
Serving Suggestions:
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Saltine Crackers or Cornbread: Perfect for dipping or alongside your bowl of chili.
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Scoop with Corn Chips: For a crunchy, salty contrast to the chili’s heartiness.
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Spoon Over a Baked Potato, French Fries, or Rice: For a more filling, comforting meal.
Best enjoyed when shared with friends and family!
Cooking Tips: Elevating Your Chili Experience
This chili is best cooked in a heavy-bottomed pan, low and slow. Be sure to stir it occasionally to prevent burning. One of my favorite tricks is not to drain all the fat from the ground beef, as it adds flavor, but it depends on the fat content of your meat. I prefer using lower-fat ground beef, but it’s totally up to you.
For an easy chili recipe with beans, you want to take your time to let those flavors meld together. The longer it cooks, the better it gets! You can also make it ahead of time and let it sit overnight. This allows the chili to thicken up and the flavors to really pop. Trust me, it’s well worth the wait!
Go ahead, turn off your phone, fluff your pillows, and get ready for a bowl of chili that will S A T I S F Y—especially when paired with some Sweet Honey Cornbread for the ultimate upgrade!
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Hey, if you tried this recipe, leave a comment below and let me know what you think! A quick rating helps others out too, and if you added your own twist, let’s talk about it!