“I made this one night when I was looking in the pantry for things that I could throw together so that I didn't have to go out to the grocery store (it was sleeting). This chili is so warming and filling, plus the leftovers are even better the next day. I served with saffron rice, but I'm sure it would be good with white rice as well.”
2hrs 40mins

Ingredients Nutrition


  1. Combine all canned ingredients in a large stockpot or slow-cooker over medium heat.
  2. Add seasoning mix and water/beer, stir to combine.
  3. Add all other ingredients and heat mixture until bubbling (don't let it boil out of control, it can burn).
  4. Reduce heat to simmer (or low on your slow-cooker) and cook for at least 2 hours. You can leave this in the slow cooker all day on low if you are looking for a recipe to have when you get home from work.
  5. Serve over rice, over small shell noodles, with corn bread, or with tortilla chips. Top with sour cream, cheddar cheese, more fresh cilantro, diced onions, diced fresh tomatoes, or anything you want!

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