Can Do Chili

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By opening a few cans this quick and delicious chili comes together in minutes! 

Lean ground beef simmered with spices, Michigan Beans, tomatoes, and corn. Use leftover chili to make quick chili-cheese topped baked potatoes for another meal.


  • 1-1/2 lbs. lean ground beef
  • 2 cans (15 oz.) Michigan Kidney Beans
  • 1 can (15 oz.) Michigan Pinto Beans
  • 2 cans (15 oz.) diced tomatoes with garlic and onions
  • 1 can (15 oz.) no added salt, whole kernel corn, with liquid
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • Salt and pepper to taste


  1. Cook the ground beef in a large pot over medium heat until no longer pink. Drain off fat.
  2. Add kidney and pinto beans, tomatoes, corn, cumin, chili powder, oregano and salt and pepper. 
  3. Simmer over low heat for about 40-60 minutes. 
  4. Serve with a variety of toppings (avocado, shredded cheese, light sour cream) and corn muffins.

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