Pantry & Instant Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pantry Chili
Rich, slow-simmered depth from a lineup of canned beans, tomatoes, and warming spices — proof that a fully stocked pantry beats a takeout menu.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners30-minute meals
Instructions
6 steps- 1
Open the cans. Drain and rinse the kidney beans, drain the corn, but keep the juices in the diced tomatoes.
- 2
In a medium pot or Dutch oven, combine the beans, tomatoes with their juices, and corn.
- 3
Stir in the chili powder, cumin, garlic powder, and salt. Mix well to distribute the spices evenly.
- 4
Bring the mixture to a gentle boil over medium-high heat.
- 5
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes, stirring occasionally, until the flavors have melded and the chili thickens slightly.
- 6
Ladle into bowls and serve piping hot, optionally topped with shredded cheese or sour cream.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving15
Calories
1 g
Protein
2 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Pantry chili is the shelf-stable cousin of Tex-Mex chili con carne, built entirely from canned beans, canned tomatoes, and dried spices so it can be made any night without a store run. It carries the deep, cumin-and-chili flavor of the original while skipping the long simmer and fresh shopping. It endures as the ultimate low-effort, big-comfort dinner.
Listahan note
This version blooms the spices in oil first so a quick chili still tastes deep and developed rather than thin and canned. It is built to deliver a warming, hearty pot from the cupboard in well under an hour.
Technique cues
- Toast the chili powder and cumin in oil for a minute before adding liquid, which is what gives a fast chili a long-cooked depth.
- Rinse the canned beans so the chili is not muddied by starchy can liquid, but keep the tomato juices for body.
- Let it simmer at least fifteen minutes uncovered so the flavors marry and the liquid thickens to a proper chili.
Kitchen flow
- Parallel prep
- Open and drain the cans while the onion softens, so each ingredient is ready to add as the layers build.
- Make-ahead
- Chili tastes even better the next day, so make it ahead and reheat; the flavors deepen overnight.
- Leftover move
- Spoon leftover chili over baked potatoes, hot dogs, nachos, or rice for a completely different second meal.
- Cleanup rhythm
- It is a one-pot dish, so rinse the cans for recycling as you go and you finish with just the pot to wash.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
canned beans
main body
Purpose: Beans give the chili its hearty bulk, protein, and creamy texture.
Handling: Drain and rinse, then add toward the end so they stay intact.
Adaptation: Any mix of kidney, pinto, or black beans works.
canned diced tomatoes
base and acidity
Purpose: Tomatoes form the saucy backbone and bring the acidity that balances the spice.
Handling: Add with their juices to build the simmering liquid.
Adaptation: Crushed tomatoes or tomato sauce gives a smoother chili.
chili powder
signature spice
Purpose: Chili powder is the defining flavor, bringing warmth, color, and mild heat.
Handling: Bloom in the oil with the onions before liquid goes in.
Adaptation: A homemade blend of paprika, cumin, and cayenne stands in.
cumin
earthy depth
Purpose: Cumin gives chili its characteristic smoky, savory undertone.
Handling: Toast alongside the chili powder for the fullest aroma.
Adaptation: Ground coriander adds a different but complementary warmth.
onion
aromatic base
Purpose: Onion builds the savory foundation that every good chili starts from.
Handling: Dice and soften in oil before adding spices.
Adaptation: Onion powder or frozen diced onion works when fresh is out.
canned corn
sweet contrast
Purpose: Corn adds pops of sweetness and texture that lighten the dense beans.
Handling: Drain and stir in near the end so it stays plump.
Adaptation: Frozen corn or diced bell pepper gives a similar lift.
Technique notes
- A square of dark chocolate or a spoonful of cocoa stirred in near the end adds a rounded, mole-like depth that tastes like hours of cooking.
- Finishing with a splash of vinegar or lime brightens the whole pot and keeps the chili from tasting flat and heavy.
- Mashing a ladle of the beans against the side of the pot thickens the chili naturally without any extra ingredients.
Ingredient swaps
- Vegan friendly
- Keep it bean-based and top with avocado instead of cheese or sour cream for a fully plant-based pot.
- Higher-protein direction
- Brown a pound of ground meat or crumbled plant-based protein with the onions for a meatier chili.
- Lower-sodium direction
- Use no-salt-added beans and tomatoes and build flavor with extra spice, garlic, and lime.
Serve alongside
- Cornbread
- Tortilla chips
- Steamed white rice
- Simple green salad
- Cold lager
- Sparkling water with lime
- Iced tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in an airtight container for up to five days; the flavor improves over the first couple of days.
- Chili freezes very well for up to three months; thaw overnight and reheat on the stove, loosening with a splash of water if needed.
Equipment
- Large heavy pot or Dutch oven
- Wooden spoon
- Can opener
- Ladle
Make this household-aware
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