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Chili with Beans

Updated on August 31, 2017

Simple Chili Recipe

Chili with Beans
Chili with Beans | Source

Easiest Chili Recipe

This chili recipe is so simple you might think that it can't possibly have much flavor but you'd be wrong because this chili with beans dish is absolutely jam-packed with taste. Made with just a few ingredients and prepared in fifteen minutes of less, this meal is tailor made for boaters, campers or busy people that don't have the time to cook.

Why Canned Food

I prefer to cook with fresh ingredients and make everything from scratch but then I really enjoy cooking. For those that don't particularly like cooking or for campers or people that live on boats (like me) or for people in areas where obtaining fresh produce is just out of the question, this recipe is perfect.

I rarely used to cook with canned food but, when a friend of mine asked me to help skipper his boat to Hawaii, I started thinking about what we were going to eat since we wouldn't have fresh food. Once I started experimenting with tinned food I was genuinely surprised by the powerful flavors you could coax out of them. It was an experience that mirrored my shift from meat-centric meals to vegetable focused cooking.

When I first considered vegetarian cooking my skin crawled. I imagined eating lettuce and soup and possibly growing long floppy ears like a rabbit! But I soon realized that making tasty food was about flavors not individual ingredients. I learned to combine spices, herbs and ingredients to make delicious meals and I am finding the same things work with canned food too.


  • Beans, (canned)
  • Enchilada Sauce
  • Mixed Vegetables, (canned)
  • McCormacks Spicy Montreal Steak seasoning
  • Onion Flakes, (Dried)

Mixed Vegetables

Canof  Mixed Vegetables
Canof Mixed Vegetables | Source

Enchilada Sauce

Enchilada Sauce
Enchilada Sauce

Secret Ingredient

McCormacks Seasoning
McCormacks Seasoning

Cook Time

Cook time: 10 min
Ready in: 10 min
Yields: Serves 2 or more


  1. Fill the pan that you are going to prepare this chili in with a little water, say a quarter of a cup and pour in the dried onion flakes, about a table spoon full. Let the onion flakes re-hydrate in the water. It should only take a few minutes for them to swell up and become soft.
  2. Add some McCormacks Grill Mates Spicy Montreal Steak seasoning. About a teaspoon full.
  3. While the onions are re-hydrating, open the cans of beans, enchilada sauce and mixed vegetables.
  4. Pour the cans of enchilada sauce, beans and mixed vegetables into the pan. Remember to drain the beans and mixed vegetables before you add them to the pan.
  5. Cook for ten minutes or until heated through. Serve. Eat.

The Enchilada Sauce

To be honest I came up with this recipe because I somehow inherited a can of enchilada sauce and I was looking for a creative way to use it. Fortunately, this chili with beans recipe turned out so good that I will be making it again using the same sauce. Enchilada sauce is a simple way to add some flavor to chili without hours of cooking.

Steak Seasoning

Adding the McCormacks Grill Mates Spicy Montreal Steak seasoning really makes this chili taste like it has meat in it even though it's a vegetarian meal. t's a trick I learned when cooking things like mushroom burgers for my carnivorous friends. To be clear, I eat meat too but I live on a sailboat with no refrigeration so I've learned to cook without meat and I don't miss it at all.

Other Ingredients

Not that this recipe needs it but, if you wanted to add a few other levels of flavor to this meal, I would recommend paprika, garlic and chipotle Tabasco.

Cooking Tips

Just like when you make chili using all fresh ingredients, the longer you cook it, the better it will taste. To get the maximum flavor out of this recipe you would steep the onion flakes and steak seasoning for a few minutes, then add the enchilada sauce and simmer those together for ten minutes. Then add the beans, cook for another ten minutes and then add the vegetables and heat through. You add the vegetables last because canned vegetables tend to turn into mush when you cook them for too long.

You can use any variety of mixed vegetables you prefer, as you can use any kind of beans and any brand of enchilada sauce.

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© 2015 Dale Anderson


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    • GetitScene profile image

      Dale Anderson 4 months ago from The High Seas

      I am always surprised at the many uses I can find for 'left overs'. You get surprisingly creative when you are stuck out on a boat. EVen when you are close to shore there are days when you don't feel up to making the journey to land. Especially when it is pouring with rain and the wind is howling and the sea is rough.

    • Peggy W profile image

      Peggy Woods 4 months ago from Houston, Texas

      This does sound as though it would be packed with flavor. I tend to cook with fresh foods but it is understandable that while on a boat voyage you would have to consider alternatives. Nice job!