One-pot pantry chili is dinner when the fridge looks bleak but the cupboard has beans, tomatoes, and spice. Brown some meat if you have it, or go bean-heavy. Simmer until thick. Top with whatever cheese and crackers survive.
Pantry-friendly here means swaps are welcome. Amounts are still listed so you can cook without guessing.
Yield: 6 bowls · Time: 15 min prep · 30 min simmer
Ingredients
Chili
- 1 tbsp oil
- 1 onion diced (or 1 tbsp onion powder)
- 2 cloves garlic (or 1 tsp powder)
- 1 lb ground beef or turkey (optional, or skip for bean chili)
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- ½ tsp salt
- 1 can (15 oz) kidney beans drained
- 1 can (15 oz) black beans drained
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) diced tomatoes
- 1 cup broth or water
- Optional 1 tbsp brown sugar + 1 tsp cocoa
Steps
- In a large pot, brown ground meat if using; drain excess fat. Or start with oil and sauté onion.
- Stir in chili powder, cumin, garlic powder, salt, and a pinch of cayenne. Bloom the spices 30 seconds.
- Add canned tomatoes, drained beans, and a cup of water or broth. Scrape the bottom. Simmer uncovered 20 to 30 minutes until thick. Taste and adjust salt and heat.
- Ladle into bowls. Top with cheese, onion, yogurt, or crushed chips.
Use-what-you-have swaps
- All beans, no meat, still hearty
Serve / store
Fridge up to 4 days. Freezes in quarts up to 3 months. Chili is better the next day. Fact, not opinion.
No meat? Double the beans and add a spoon of cocoa powder for depth. Sounds odd. Tastes right. Tip from our chaotic kitchen: read the ingredient list once before you start, preheat before you mix wet and dry, and set a timer even when you think you will remember. Taste as you go when the recipe allows it, and write a note on the recipe card if you changed a spice amount so next time is easier.
Photo/Image credit: Pexels via Pexels (Chili bowl) (Pexels License (free to use))
