Pantry Chili Recipes

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SPICY THREE-BEAN PANTRY CHILI



Spicy Three-Bean Pantry Chili image

This vegetarian chili gets its rich flavor from caramelizing tomato paste and warming herbs, rather than long hours of cooking. You can amp up the heat by using a spicy salsa or some of the adobo paste (though the chile itself is pretty hot). Add corn for some sweetness, or canned hominy for a chunkier and funkier chili.

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons vegetable oil
3 tablespoons tomato paste
1 chipotle in adobo, smashed with a fork into a fine paste
3 tablespoons chili powder
1 teaspoon dried oregano
Two 16-ounce jars mild salsa (about 3 1/2 cups)
Three 15-ounce cans beans, such as kidney, black and pinto beans, or your preference, drained (but not rinsed)
Three 15-ounce cans beans, such as kidney, black and pinto beans, or your preference, drained (but not rinsed)
One 15-ounce can hominy or corn, drained (but not rinsed)
1 cup long-grain white rice
1/4 cup cider vinegar
Serving Suggestions: Tortilla chips and sliced pickled jalapenos

Steps:

  • Heat the oil in a medium pot over medium-high heat. Add the tomato paste and cook, smearing and stirring constantly with a heat-proof spatula or flat-edged wooden spoon, until dark and aromatic, about 90 seconds. Add the chipotle, chili powder and oregano, and cook, stirring, for 1 minute. Stir in the salsa and 1 1/4 cup water. Stir in the beans and hominy. Bring to a boil, reduce the heat to medium-low, cover and simmer for 25 minutes, stirring occasionally.
  • Meanwhile, bring 1 1/2 cups water to a boil in a small saucepan with a lid. Stir in the rice, reduce the heat to medium low, cover and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.
  • Remove the chili from the heat, stir in the cider vinegar and let stand 1 minute. Fluff the rice with a fork, divide it among 6 serving bowls and top with the chili. Serve with pickled jalapenos and tortilla chips, if desired.

PANTRY CHILI



Pantry Chili image

No onions? No peppers? No meat? No problem! You can make this homemade chili using only ingredients found in your pantry!

Provided by Christine Pittman

Categories     Entrée

Time 13m

Number Of Ingredients 9

1-28oz can diced tomatoes
2-15oz cans reduced-sodium kidney beans, drained
2 (15oz.) cans other legumes, drained
1 (16 oz.) jar salsa (that's about 2 cups)
2 Tbsp. chili powder
1 Tbsp. garlic powder
1 tsp. salt
Optional meat*
Hot sauce to taste (optional)

Steps:

  • In a large saucepan or Dutch oven set over medium-high heat, combine the diced tomatoes, kidney beans, legumes, salsa, chili powder, garlic powder, and salt. Bring to a boil, stirring often.
  • Reduce heat to low. Cover. Cook, stirring occasionally, for 10 minutes.
  • Stir in optional meat, if using. Allow to heat through for 2 minutes.
  • Taste and add some hot sauce if desired, and more salt if you'd like. Serve.

Nutrition Facts : Calories 285 calories, Sugar 7.8 g, Sodium 1669.2 mg, Fat 2.6 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 52.3 g, Fiber 16.4 g, Protein 17.5 g, Cholesterol 0 mg

MOM'S CHILI



Mom's Chili image

Quick, easy, yummy chili from Texas.

Provided by Bailey

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h10m

Yield 4

Number Of Ingredients 8

1 pound ground beef
1 large onion, chopped
1 (15 ounce) can ranch-style beans
1 (10 ounce) can diced tomatoes with green chile peppers
1 (1.25 ounce) package chili seasoning mix
salt and pepper to taste
2 teaspoons chili powder, or to taste
1 cup water, or as needed

Steps:

  • In a large saucepan over medium-high heat, cook beef and onion until meat is brown. Stir in beans, diced tomatoes, chili seasoning, salt, pepper, chili powder and water. Reduce heat and simmer 2 hours.

Nutrition Facts : Calories 381.5 calories, Carbohydrate 26.8 g, Cholesterol 69.7 mg, Fat 18.7 g, Fiber 8.4 g, Protein 27 g, SaturatedFat 7 g, Sodium 1701.1 mg, Sugar 4.1 g

PANTRY CHILI



Pantry Chili image

I love a steaming, hot bowl of this flavorful chili in the cold winter months. It's conveniently made with items I keep in my pantry.-Dorothy Russell, Portage, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6-8 servings.

Number Of Ingredients 8

1 pound ground beef
1 small onion, chopped
1 can (16 ounces) chili beans, undrained
1 can (14-3/4 ounces) cream-style corn
1 can (14-1/2 ounces) diced tomatoes, undrained
1 jar (14 ounces) spaghetti sauce
1 envelope taco seasoning
1/4 teaspoon pepper

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the chili beans, corn, tomatoes, spaghetti sauce, taco seasoning and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Nutrition Facts : Calories 247 calories, Fat 8g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 1139mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 5g fiber), Protein 15g protein.

PANTRY CHILI



Pantry Chili image

Best of Country Cooking 2005. This is what it is called but-it does not taste like chili, just sorta a mixed bag of ingredients with a pleasing taste.

Provided by lets.eat

Categories     Potluck

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 small onion, chopped
1 (16 ounce) can chili with beans, in sauce
1 (14 1/2 ounce) can cream-style corn
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 ounce) jar spaghetti sauce
1 (1 1/4 ounce) envelope taco seasoning mix
1/4 teaspoon pepper

Steps:

  • In a large saucepan, cook beef and onion over medium heat until no longer pink, drain. Stir in the chili beans, corn, tomatoes, spaghetti sauce, taco seasoning and finally the pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Nutrition Facts : Calories 371.3, Fat 17.6, SaturatedFat 6.5, Cholesterol 64.3, Sodium 1125.8, Carbohydrate 34.9, Fiber 5.6, Sugar 12.5, Protein 21.6

VEGETARIAN "PANTRY" CHILI



Vegetarian

Only 3 main ingredients, the rest are seasonings. Found this recipe on [email protected], and I thought it was easy and pretty tasty so I would share. I also tweeked a bit. This is an excellent recipe for Phase 1, or for that matter for anyone needing a quick dish.

Provided by Miss Annie in Indy

Categories     Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 (16 ounce) can black beans (rinsed and drained I mash about half the can of beans, it makes the chili thicker)
1 (16 ounce) can chili beans, do not drain (your choice of mild, med or hot)
1 (16 ounce) can diced tomatoes with onion garlic and basil (do not drain)
3 tablespoons dried onion flakes or 3 tablespoons onion powder, to taste
2 teaspoons chili powder, to taste
1 teaspoon cumin
1/2 teaspoon cayenne pepper, to taste (optional)
1/2 teaspoon black pepper, to taste (optional)
1/2 teaspoon garlic powder, to taste (optional)
1/2 teaspoon salt, to taste (optional)
1 -2 cup V8 vegetable juice or 1 -2 cup water, or both (optional)

Steps:

  • Combine first 10 ingredients in a pot.
  • Add V8 or water to make the chili as thin as you like.
  • Bring to boil, reduce heat and simmer for aprox 30 minutes.
  • This makes about 6 one cup servings.
  • May be served with grated cheese or other condiments of choice on top.

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