Baked Bean Chili Recipe
Baked Bean Chili Recipe photo by Taste of Home

Baked Bean Chili Recipe

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Who says a good chili has to simmer all day? This zippy chili- with a touch of sweetness from the baked beans- can be made on the spur of the moment. It's an excellent standby when unexpected guests drop in. Served with bread and a salad, it's a hearty dinner everyone raves about.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 24 servings


  • 2 pounds ground beef
  • 3 cans (28 ounces each) baked beans
  • 1 can (46 ounces) tomato juice
  • 1 can (11-1/2 ounces) V8 juice
  • 1 envelope chili seasoning

Nutritional Facts

1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Yield: 24 servings.
Originally published as Baked Bean Chili in Quick Cooking July/August 2001, p31

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Reviewed Jan. 25, 2014

"This was super easy and pretty good, but a little too sweet for my liking. Was I supposed to drain the baked beans??? I didn't add all the tomato & V8 juice because I didn't want it to be too watery."

Reviewed Jan. 13, 2013

"great meal added chili rotel tomatoes and onions great recipe"

Reviewed Oct. 20, 2012

"This has been my family's favorite chili recipe for years!"

Reviewed Feb. 27, 2012

"I do not like kidney beans, chili beans, navy beans....This is my favorite chili recipe!!!!"

Reviewed Jan. 30, 2012

"My husband hates kidney beans so i could never make chili. With this recipe i can make chili all the time."

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