Pantry Chili
A hearty chili made entirely from canned goods.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 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.
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