Discover how to transform basic canned chili into a hearty, flavorful Elevated Canned Chili with this quick and easy recipe. perfect for busy weeknights, this dish proves that delicious, satisfying comfort food doesn’t need hours in the kitchen.
Key Ingredients for Elevated Canned Chili
- 1 (15-ounce) can of your favorite chili (beef, turkey, or vegetarian)
- 1 tablespoon olive oil
- 1/2 medium yellow onion, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon chili powder (adjust to your spice preference)
- 1/4 teaspoon cumin
- Pinch of smoked paprika (optional, for depth)
- 1/4 cup beef or vegetable broth (or water)
- 1 tablespoon tomato paste
- Salt and freshly ground black pepper to taste
- Optional Toppings: Shredded cheddar cheese, sour cream or Greek yogurt, chopped fresh cilantro, diced red onion, sliced jalapeños
How to Make Elevated Canned Chili
This recipe transforms a humble can of chili into a restaurant-worthy meal in under 20 minutes! The secret lies in adding fresh aromatics and a few pantry staples to deepen the flavor and create a richer, more satisfying texture. The result is a robust, deeply savory chili that feels far more homemade than its humble origins suggest.
Step-by-Step Instructions
Sauté Aromatics: Heat the olive oil in a medium saucepan or skillet over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Toast Spices: Stir in the chili powder, cumin, and smoked paprika (if using). Cook for about 30 seconds, stirring constantly, until the spices are fragrant. This blooming of the spices helps to release their full flavor.
Incorporate Tomato Paste and Broth: Add the tablespoon of tomato paste to the pan and stir it into the onion and spice mixture. Cook for 1-2 minutes, stirring, to toast the tomato paste slightly, which enhances its flavor. Pour in the beef or vegetable broth (or water) and scrape up any browned bits from the bottom of the pan.
Add Canned Chili: Open the can of your chosen canned chili and pour its entire contents into the saucepan. Stir everything together well to combine the fresh ingredients with the canned chili.
Simmer and Season: Bring the chili to a gentle simmer. Reduce the heat to low, cover the pan, and let it simmer for at least 5-10 minutes, allowing the flavors to meld together. Stir occasionally. Taste the chili and season with salt and freshly ground black pepper as needed. Canned chili can vary in sodium content, so tasting before adding salt is crucial.
Serve with Your Favorite Toppings: Ladle the hot, hearty chili into bowls. Garnish generously with your favorite toppings such as shredded cheddar cheese, a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, diced red onion, or sliced jalapeños for extra kick.
Why You’ll Love This Elevated Canned Chili
This simple stovetop method transforms a can of chili into a deeply satisfying, flavorful meal that will become a weeknight savior. The fresh aromatics and spices create a rich, complex taste that’s far beyond what you’d expect from a store-bought can, rivaling many slow-cooked versions. Plus, by starting with a budget-friendly canned chili, you save significant time and money compared to making it entirely from scratch, proving that gourmet taste can be accessible.
Imagine the warmth and comfort of a steaming bowl, brimming with hearty beans and savory meat, topped with melty cheese and a cooling dollop of sour cream. It’s the perfect antidote to a long day, offering both incredible flavor and unbelievable ease. Forget the blandness of plain canned chili – this recipe invites you to experience true chili goodness with minimal effort. Give this incredibly simple yet stunningly delicious recipe a try tonight; your taste buds (and your wallet) will thank you!
Storing and Reheating Tips
Properly storing and reheating your Elevated Canned Chili ensures it maintains its delicious flavor and texture.
- Refrigeration: Once the chili has cooled to room temperature, transfer any leftovers to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, portion the chili into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. Ensure it is completely cooled before freezing to prevent ice crystals from forming.
- Reheating: To reheat from the refrigerator, simply warm the chili in a saucepan over medium-low heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe dish in 1-2 minute intervals, stirring between each, until piping hot. When reheating from frozen, it’s best to thaw it in the refrigerator overnight before reheating on the stovetop or in the microwave. You may need to add a splash of broth or water to loosen it up during the reheating process.
Final Thoughts
This Elevated Canned Chili recipe is your secret weapon for a quick, delicious, and satisfying meal. It’s a testament to how a few smart additions can elevate even the simplest ingredients. Give it a try and experience the joy of homemade flavor on even your busiest evenings!
Read more :
- Canning Corn on the Cob
- Canning Vegetable Soup
- Pickled Mixed Vegetables (Giardiniera)
- Canning Vegetable Stock
- Pressure Canning Green Beans
- our Pinterest
Elevated Canned Chili
Ingredients
Equipment
Method
- Heat the olive oil in a medium saucepan or skillet over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1/2 medium yellow onion, finely chopped, 1 clove garlic, minced
- Stir in the chili powder, cumin, and smoked paprika (if using). Cook for about 30 seconds, stirring constantly, until the spices are fragrant. This blooming of the spices helps to release their full flavor.1/2 teaspoon chili powder, 1/4 teaspoon cumin, Pinch smoked paprika
- Add the tablespoon of tomato paste to the pan and stir it into the onion and spice mixture. Cook for 1-2 minutes, stirring, to toast the tomato paste slightly, which enhances its flavor. Pour in the beef or vegetable broth (or water) and scrape up any browned bits from the bottom of the pan.1 tablespoon tomato paste, 1/4 cup beef or vegetable broth (or water)
- Open the can of your chosen canned chili and pour its entire contents into the saucepan. Stir everything together well to combine the fresh ingredients with the canned chili.1 (15-ounce) can of your favorite chili (beef, turkey, or vegetarian)
- Bring the chili to a gentle simmer. Reduce the heat to low, cover the pan, and let it simmer for at least 5-10 minutes, allowing the flavors to meld together. Stir occasionally. Taste the chili and season with salt and freshly ground black pepper as needed. Canned chili can vary in sodium content, so tasting before adding salt is crucial.to taste salt and freshly ground black pepper
- Ladle the hot, hearty chili into bowls. Garnish generously with your favorite toppings such as shredded cheddar cheese, a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, diced red onion, or sliced jalapeños for extra kick.Shredded cheddar cheese, sour cream or Greek yogurt, chopped fresh cilantro, diced red onion, sliced jalapeños