Jessie James Decker's 10-Can Chili

Looking to make use of those canned foods taking up space in your kitchen pantry? Whip up Jessie James Decker's chili recipe, which uses eight cans of beans and tomatoes and doesn't skimp on the veggies. Kick up the heat a notch by sprinkling a classic creole seasoning into the pot.

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2 tbsp Olive oil
2 cloves Garlic (chopped)
3 Carrots (peeled and chopped)
1 Medium yellow or white onion (peeled and chopped)
1 lb Ground beef
1 (10 oz) Can mild seasoned diced tomatoes with green chilies
3 (15 oz) Cans kidney beans (drained and rinsed)
1/2 (16 oz) Bag frozen white corn
1 (15 oz) Can vegetarian chili
1/2 (15 oz) Can tomato sauce
2 (15 oz) Cans green beans
2 tbsp Chili powder
1 tsp Ground cumin
1 tbsp Garlic powder
Salt and black pepper (to taste)
Creole seasoning (optional)
Cheddar cheese (grated for serving optional)

In a large pot over medium heat, drizzle in the olive oil. Add the garlic and sauté until it becomes fragrant.

Add the carrots and onion. When they start to soften, add the ground beef.

When the meat is cooked, add the tomatoes with green chilies, kidney beans, corn, vegetarian chili, tomato sauce, and green beans.

Combine and cook for 5 minutes. Then add the chili powder, cumin, and garlic powder, and season to taste with salt and pepper.

Mix, cover, and turn the heat to low until you are ready to eat.

To serve, top with grated cheddar cheese. Serve with cornbread or tortilla chips.