Best Pantry Chili Recipes
PANTRY CLEARING CHILI BEAN SOUP
December 26 and the last thing I want to see as another store. Desparation leads to inspiration and this was the result. A soupy chili with a complex flavor that is part spicy and smokey with slightly sweet undertones from the pineapple. Since this was a pantry clearing experiment, you should feel free to do the same. Replace the pink beans with kidney beans or use red peppers instead of green ones.
Provided by justcallmetoni
Categories Lentil
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Mix together all ingredients in your crockpot.
- Cook 4 hours on high.
- Enjoy.
Nutrition Facts : Calories 268, Fat 1.6, SaturatedFat 0.3, Sodium 460.2, Carbohydrate 53.9, Fiber 11.2, Sugar 12.6, Protein 13.9
SPICY THREE-BEAN PANTRY CHILI
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
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
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
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
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
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
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
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
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