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 why choose this one? Because this easy chili recipe with beans will have your family asking for it again and again! It’s great the day you make it, but it truly gets better the next day as the flavors come together. I usually prefer cooking fresh, especially when guests are over, but this chili really benefits from a little time to rest. It’s the perfect make-ahead dish, and it’s great for potlucks. Make it the day before and you can relax and enjoy the party instead of worrying about dinner.
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. 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!
Stovetop Instructions: Classic and Quick
If you’re in a rush or just prefer to cook your chili the classic way, the stovetop method is quick and easy. Here’s how to make it:
1. Brown the Ground Beef
In a large pot, brown the ground beef with 1 tablespoon of chili powder. You don’t need to fully brown it—just leave some pink to keep things juicy.
2. Sauté the Veggies
While draining the beef, add oil to the pot and sauté the diced bell pepper, celery, and onion until slightly translucent. Add the minced garlic and sauté for a few more minutes until fragrant.
3. Combine the Ingredients
Return the ground beef to the pot, then add the beans, tomato soup, remaining chili powder, and water. Stir well to combine all the flavors.
4. Cook
Cover the pot and cook on low for 30 minutes to an hour, stirring often. While the flavors are great after an hour, I sometimes like to let it cook a bit longer to really deepen the flavors. If you have the time, let it simmer for 1.5 to 2 hours, stirring occasionally, for an even richer taste.
5. Thicken and Adjust
Let the chili sit for a few minutes after cooking. It will thicken as it cools. Taste and add more chili powder if you want more flavor. If you like extra heat, now’s the time to add some hot chili powder.
Slow Cooker Version: Set It and Forget It
For those days when you want to throw everything together and let the slow cooker do the work, this version is perfect. You can make it ahead of time and let it simmer all day, filling your home with that irresistible chili smell.
1. Brown the Ground Beef
In a skillet, brown the ground beef with 1 tablespoon of chili powder. Don’t worry if it’s not fully browned; just leave a little pink in there. Drain any excess fat and transfer the beef to the slow cooker.
2. Sauté the Veggies (Optional)
If you prefer a deeper flavor, sauté the bell pepper, celery, and onion in a small amount of oil until translucent. Add the garlic and cook for another 1-2 minutes. Then, toss the sautéed veggies into the slow cooker. You can skip this step and add the raw veggies directly into the slow cooker for an even easier approach.
3. Combine the Ingredients
Add the beans, tomato soup, chili powder, and only 1/2 to 3/4 can of water (depending on your desired chili consistency) into the slow cooker. Stir everything together until well combined.
4. Cook
Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Give it a stir every now and then if you can.
5. Thicken and Adjust
Once your chili is done cooking, let it sit with the lid off for about 15 minutes to allow it to thicken. Taste and add more chili powder if needed. You can also adjust the heat level by adding hot chili powder or fresh chilies.
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.
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.
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!