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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.

Course Soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.