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Variation of Eight Can Chili


8 servings


MacGourmet downloadSeven Can Chili. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Seven Can Chili


  • 1 medium onion, chopped
  • 2 tsp. olive oil
  • 1 tbsp worcestershire sauce
  • 2 tbsp balsamic vinegar
  • 2 tsp. Penzey's Fajita Seasoning
  • 4 tsp. Penzey's Taco Seasoning
  • 1 tbsp sugar
  • 1 small can tomato paste
  • 1 can corn kernels
  • 1 can black beans
  • 1 can red kidney beans
  • 1 can Bush's Chili Beans
  • 1 can Ro-Tel Tomatoes
  • 1 can recipe-ready diced tomatoes


In large chili pot, saute onion in olive oil.

Stir sugar, fajita seasoning, and taco seasoning together in a small bowl. Add balsamic vinegar and worcestershire sauce to seasonings and sugar to make a paste.

Rinse and drain the kidney beans, black beans, and corn.

Add tomatoes, Ro-Tel, and seasonings to the pot. Then add the beans and corn. Lastly, add the Chili Beans.

Simmer covered for 1 hour 45 minutes on low heat. Add tomato paste to the pot, stirring well. Cook an additional 15 minutes.


I serve this chili over rice with cheese, sour cream, and toasted almonds on top.