Quick and Easy 15 Minute Chili – Perfect for busy nights, cold days or even to take with you and heat up when you go camping! Full of flavor and uses common pantry ingredients.
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I’m always on the lookout for quick and easy dinners. While I have my go-to list that I use when doing my meal planning, sometimes I want to do something a little different. Enter: 15 Minute Chili! To be completely honest, I threw this all together one night when I was in a hurry and my family loved it. I’ve made it a few times since and everyone gobbles it up. It’s filling, full of flavor and reheats nicely.
Here’s how to make 15 Minute Chili:
First, grab a large pot, a strainer or colander and a can opener. Open up all the cans. Dump the beans and corn into the strainer, rinse then pour them in the pot. The roast beef will need to be drained as well, but I’d recommend doing that by pushing the lid on top of the meat while leaving it in the can. I do the same thing with the green chilis. The diced tomatoes, tomato sauce, onion, taco seasoning and water all go in to finish it off.
*NOTE ABOUT ROAST BEEF* You can easily swap the canned roast beef for leftover roast beef or pork roast. I use the canned roast beef from Costco (Kirtland brand) and think it tastes just fine. Using the canned roast beef just makes pulling all the ingredients together for this chili a little bit faster.
Turn your stove onto medium high and let the chili heat through, stirring occasionally. This should only take about 10 minutes at most, although if you double the recipe, it could take a little longer.
Once it’s heated through, turn off the stove. Serve in bowls with sour cream, shredded cheese and tortilla strips or chips.
You could also put this over baked potatoes for an even more hearty and filling dinner! We love to make cornbread muffins to go with our chili and our favorite store-bought brand is Famous Dave’s Cornbread Mix.
This recipe serves 4-6 people.
Store leftovers in an airtight container in the fridge and eat within a week (although I’ll be surprised if it lasts that long).
Quick and Easy 15 Minute Chili
Perfect for busy nights! Serve with sour cream, shredded cheese and tortilla chips, or over baked potatoes for a filling meal.
Ingredients
- 1 15.5 oz can kidney beans, rinsed and drained
- 1 15 oz can Great Northern beans, rinsed and drained
- 1 15 oz can corn, rinsed and drained
- 1 14.5 oz can diced tomatoes
- 1 8 oz can tomato sauce
- 1 12 oz can roast beef*
- 1 4 oz can diced green chilis, drained
- 3 Tbsp dehydrated onion, or 3/4 onion (diced)
- 1 pkg taco seasoning
- 1 c water
- sour cream
- shredded cheese
- tortilla strips or chips
Instructions
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First, grab a large pot, a strainer and a can opener. Open up all the cans. Dump the beans and corn into the strainer, rinse then pour them in the pot. The roast beef will need to be drained as well, but I'd recommend doing that by pushing the lid on top of the meat while leaving it in the can. Do the same thing with the green chilis. The diced tomatoes, tomato sauce, onion, taco seasoning and water all go in to finish it off.
-
Turn your stove onto medium high and let the chili heat through, stirring occasionally. This should only take about 10 minutes at most, although if you double the recipe, it could take a little longer.
-
Once it's heated through, turn off the stove. Serve with sour cream, shredded cheese and tortilla strips or chips. Or serve over baked potatoes.
-
Store leftovers in an airtight container in the fridge and eat within a week.
Recipe Notes
*NOTE ABOUT ROAST BEEF* You can easily swap the canned roast beef for leftover roast beef or pork roast. I use the canned roast beef from Costco (Kirtland brand) and think it tastes just fine. Using the canned roast beef just makes pulling all the ingredients together for this chili a little bit faster.
18 Comments
I’ll have to try this! I have a chili recipe, but I’ll see how this compares to it. We go through a lot of chili in the winter.
It’s the perfect warm-you-up meal!
That looks incredible! I have not made chili all season surprisingly, even though that’s usually my go-to for the cooler months. This is making me want to make some this weekend!
Thank you Ro! Chili really hits the spot, especially in the winter.
This looks really similar to my husband’s chili, which is so good! I want to keep this recipe, it looks wonderful!
You’ll have to let me know what you think of it!
I love quick and easy chili recipes! They make feeding everyone easy, quick, and happy!
Absolutely agree Kelsey!
I didnt even know canned roast beef was a thing! Will be looking for it at Costco on my next trip. Such a simple, delicious chili!
I know, right? My sister in law told me about it and it’s life-changing. 🙂
Yum! I love chili during the colder months, it really hits the spot and is so filling!
I love it for all the same reasons!
This looks so yummy! There nothing like a hot cup of chili on a cold day.
I love chili so much, I made it a couple weeks ago and it was super good its such a good comfort meal.
This looks so good. I don’t make chili much, but I’m definitely going to have to try this. Pinned it for future reference!
I always wanted to try to make chili con carne, and this recipe is so quick and easy that I will actually give it a try.
Thanks for sharing!
This looks hearty and filling! I would like to make this chili as it looks like a great family meal. Can’t wait to try it out next week!
Yes, we love this chili! It’s so easy to make and easy to double or even triple if you are serving a large group or want leftovers.