Five-Can Chili Recipe

Be the first to write a review

Rate recipe

"Who says a thick hearty chili has to simmer all day on the stove?" asks Jo Mann. With five canned goods and zero prep time, a warm pot of this zesty specialty is a snap for the Westover, Alabama cook to whip up.

This recipe is:

Quick

[X]

Rate Five-Can Chili Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Five-Can Chili Recipe

Prep/Total Time: 15 min.

Yield: 6 Servings

5 10 15

Ingredients

1 can (15 ounces) chili with beans
1 can (15 ounces) mixed vegetables, drained
1 can (11 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies

Directions

In a large saucepan, combine all ingredients; heat through. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 169 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 1,169 mg sodium, 29 g carbohydrate, 6 g fiber, 8 g protein.

Originally published as Five-Can Chili in Quick Cooking November/December 2001, p9