Five Can Chili

Katrina Freed


When we lived in Texas I made chili from scratch. I soaked the beans and pretty much took hours before the chili was ready for the table. Then one day I got really hungry for chili and wanted it NOW... Once I came up with my five can chili I haven't made it from "scratch" ever again... nobody can tell the difference!


★★★★★ 2 votes

10 Min
15 Min
Stove Top


  • 1 lb
    ground beef, or ground turkey
  • 1/2 c
  • 15 oz
    tomatoes, canned and chopped, with liquid
  • 15 oz
    tomato sauce, no-salt added
  • 15 oz
    black beans, canned
  • 15 oz
    great northern beans
  • 15 oz
    kidney beans, canned (red or light red)
  • 2 Tbsp
    chili powder
  • 1 dash(es)
    red pepper
  • 1 dash(es)
  • 3
    pepperoncini peppers, chopped fine
  • 1/2
    green pepper chopped

How to Make Five Can Chili


  1. Brown meat, green pepper and onions in stock pot or dutch oven
  2. Stir in tomatoes, sauce, and beans
    (For really thick chili you can use tomato paste instead of tomato sauce)
  3. Add chopped peppers and all the spices. Stir and cook over medium heat till chili is hot then serve with your choice of garnishes. We use shredded cheddar, pepperoncini, sour cream, green onion and saltine crackers. Oyster crackers are a favorite in my house

Printable Recipe Card

About Five Can Chili

Course/Dish: Beef Chili

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