The Super Fast 3-Can Chili I Make When I’m Short on Time

I grew up in Arizona, and whenever I returned, I joked that the plan was to eat my body weight in tacos. But it wasn’t just tacos—I was lucky enough to grow up with an entire spectrum of Latin foods, from handmade tamales and late-night Sonoran dogs to Silvana Salcido Esparza’s famous Barrio Cafe and Gran Reserva.

And while there’s Mexican food everywhere, it isn’t until I hit the Southwest that I really notice the sweet and sour perfection of tomatillo in the dishes. This small fruit has the same texture as tomatoes, with a fleshy exterior and pulpy, seeded core. But the flavor couldn’t be more different. Tomatillos are a perfect balance of acid and sugar; like nature’s Sour Patch Kids, they pack a punch.

As far as I knew as a kid, all chili was green chili, packed with the Hatch peppers grown just over the state border in New Mexico, in a bright, thick broth the color of grass, with rich pieces of pork cooked long enough to melt in your mouth.

Some Sundays, I spend the day savoring the smell of a slow-cooking pot of green chili on the stove, but when I can’t spare the time, I have a quick fix for my hankering. Using just three cans I keep in my pantry, and taking about 15 minutes to make, this easy chili verde is perfect for a chilly night.

Enchilada Sauce Is a Quick Soup Base

When I considered what makes a good chili verde broth—cumin and other earthy spices, garlic, onions, chilies, lime juice, and, of course, tomatillos—I realized that those things are already available in a can as prepared enchilada sauce. As an added bonus, you can purchase sauce at a heat level that suits your taste, and it can be had for less than $4.

I find most brands of enchilada sauce to be fairly similar, so as long as you choose a variety of green sauce, you should be happy with the results.

Choosing Soup Add-Ins

When I’m really pressed for time, I stick to what I have in my pantry: corn and white beans. In combination with the enchilada sauce, this makes for a filling, hearty chili with a hit of protein from the beans.

That said, this recipe is flexible. Add roasted peppers, other kinds of beans, or potatoes. If you have more time, you could certainly add meat as well. Cubed, ground, or diced beef or pork would make this even heartier. If you do so, sear or brown it in the pan first, before adding the corn, and then continue with the recipe, increasing the simmering time to 20 minutes to ensure the meat cooks through.

A faster option would be to purchase a rotisserie chicken, tear or chop the meat into bite-sized pieces, and add it into the chili along with the other ingredients. Since the chicken is already cooked, you can stick to the original recipe.

Don’t Waste the Bean Liquid

The liquid in the can of beans is almost as precious as the beans themselves. It’s full of starch, salt, and flavor. It’s the perfect way to mellow the enchilada sauce, which is intensely flavored, and the bean starch thickens the chili.