Best 3 Pantry Chili Recipes

Indulge in a culinary journey with our collection of irresistible pantry chili recipes, crafted to tantalize your taste buds and warm your soul. From the classic all-beef chili, brimming with savory ground beef and a symphony of spices, to the vegetarian chili, bursting with colorful veggies and hearty beans, our recipes cater to every palate. Dive into the depths of flavor with the turkey chili, where lean ground turkey meets a chorus of aromatic herbs, or embrace the smoky goodness of the chipotle chili, infused with the heat of chipotle peppers. Each recipe is a testament to the versatility of pantry staples, transforming simple ingredients into extraordinary culinary creations.

Here are our top 3 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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.

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

Ingredients

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.

Tips:

For a richer flavor, use a combination of ground beef and ground pork or ground lamb.
If you like your chili with some heat, add a diced jalapeño or serrano pepper, or a teaspoon of chili powder or cayenne pepper.
To make the chili thicker, add a cornstarch slurry, a mixture of equal parts cornstarch and water, to the chili and simmer until thickened.
Garnish your chili with shredded cheddar cheese, sour cream, chopped cilantro, and diced avocado.
Serve chili with cornbread, a baked potato, or a salad.

Conclusion:

This pantry chili is a quick and easy recipe that is perfect for a weeknight meal. With its simple ingredients and delicious flavor, this chili is sure to be a hit with the whole family. So next time you're looking for a hearty and satisfying meal, give this pantry chili a try. It's the perfect way to warm up on a cold day or to enjoy a cozy dinner with friends and family.