This chili is bold and easy to make, packed with spicy jalapeno beans, savory Rotel tomatoes, tender meat, and fragrant onions.
It’s perfect for large gatherings, family meals, or meal prep.
The smoky, slightly spicy ranch-style beans are the highlight, and cooking everything in one pot or slow cooker makes it super convenient.
Whether you use rotisserie chicken, ground beef, or pulled pork, the flavors blend into a rich, comforting dish.
Why I Love This Recipe
Simple “dump and go” recipe—minimal prep and fuss
Uses pantry staples and versatile proteins
Can be made on the stovetop or in a slow cooker
Bold, spicy flavors balanced with smoky ranch beans
Perfect for feeding a crowd or meal prepping
What You’ll Need (Ingredient Highlights)
Jalapeno Ranch Style Beans — The heart of the chili with smoky, spicy flavor.
Rotel tomatoes — Adds tangy, diced tomatoes and green chilies.
Chicken broth — Creates a flavorful base and balances the spices.
Onion — Adds sweetness and depth.
Protein — Rotisserie chicken, ground beef, brisket, or pulled pork for hearty texture and taste.
Pro Tips Before You Start
Use a large pot or slow cooker that can easily hold all the ingredients with room to stir.
Adjust the heat level by choosing mild or hot jalapeno beans and Rotel versions.
Simmer uncovered to thicken the chili, or add more broth for soupier consistency.
Leftovers taste even better as the flavors develop overnight.
Add fresh toppings like shredded cheese, sour cream, or cilantro when serving.
How to Make Jalapeno Ranch Style Bean Chili
Step 1: Gather Ingredients
Collect jalapeno ranch style beans (with juice), Rotel, chicken broth, onion, and your cooked meat choice (rotisserie chicken recommended).
Step 2: Combine Ingredients
Add all the beans, Rotel, onion, and meat into a large pot or slow cooker.
Pour in the chicken broth.
Step 3: Cook
On stovetop: Bring mixture to a boil, then reduce heat to a simmer uncovered.
Cook about 1 hour until flavors meld and chili thickens to your liking.
In slow cooker: Add all ingredients and cook on low for approximately 4 hours.
Step 4: Adjust Consistency
If too liquidy, continue simmering uncovered on stove or keep slow cooker lid off to thicken.
If too thick, add splash of broth, water, or even beer to loosen.
Step 5: Serve
Spoon chili into bowls and top with your favorite garnishes.
What to Serve It With
Cornbread or warm tortilla chips
Shredded cheese and sour cream
Fresh cilantro or sliced green onions
Pickled jalapenos for extra heat
Side salad or roasted vegetables
Variations / Substitutions
Swap chicken for ground beef, brisket, or pulled pork depending on preference
Use vegetarian beans or omit meat for a hearty vegetarian chili
Add corn, black beans, or bell peppers for extra veggies
Spice it up with cayenne pepper or hot sauce if desired
Use homemade ranch seasoning mix to enhance flavor
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze portions for up to 3 months; thaw overnight before reheating.
Reheat gently on stovetop or microwave until heated through.
FAQs
Can I make this chili vegetarian?
Yes, simply omit the meat and add extra beans and veggies.
What if I don’t have ranch style beans?
Use regular jalapeno beans or pinto beans with added ranch seasoning.
Can I use fresh jalapenos instead of canned beans?
Yes, but adjust quantities and add ranch seasoning separately.
Is this recipe freezer-friendly?
Absolutely, chili freezes very well.
How spicy is this chili?
It has a mild to medium heat level; adjust by selecting mild or hot beans.
Can I prepare this in advance?
Yes, flavors improve if made a day ahead.
What toppings go best?
Cheese, sour cream, green onions, and fresh cilantro are classic choices.
Final Thoughts
This Jalapeno Ranch Style Bean Chili is a flavorful, hearty dish that brings together the best of smoky, spicy beans and tender meat in a comforting bowl.
Whether you’re cooking for a crowd or prepping meals for the week, this easy, versatile chili is sure to satisfy every craving and keep you coming back for more.
