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Pantry Staple Chili with Beans

Close-up of a white bowl filled with rich, thick Pantry Staple Chili with Beans, featuring kidney and black beans.
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Make a hearty, satisfying chili using only ingredients you likely keep stocked in your pantry. This recipe requires minimal fresh produce and cooks quickly for an easy weeknight meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped (optional, use dried onion flakes if avoiding fresh)
  • 2 cloves garlic, minced (optional, use 1 teaspoon garlic powder)
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 cup vegetable broth (or water)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. If using fresh onion, add it and cook until soft, about 5 minutes. If using dried onion flakes, add them with the spices later.
  2. If using fresh garlic, add it and cook for 1 minute until fragrant. If using garlic powder, set it aside for the next step.
  3. Stir in the chili powder, cumin, oregano, salt, pepper, cayenne (if using), and dried onion/garlic powder (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.
  4. Add the rinsed beans, diced tomatoes (with juice), tomato sauce, tomato paste, and vegetable broth to the pot. Stir well to combine all ingredients.
  5. Bring the mixture to a boil, then immediately reduce the heat to low.
  6. Cover the pot and let the chili simmer for at least 20 minutes, stirring occasionally. Simmer longer, up to 45 minutes, for deeper flavor development.
  7. Taste and adjust salt and pepper as needed before serving.

Notes

  • For a thicker chili, remove about 1 cup of the mixture after simmering, mash it slightly with a fork or immersion blender, and stir it back into the pot.
  • If you have dried lentils, you can substitute one can of beans with 1/2 cup of dried lentils; add them with the broth and increase the simmer time to 35-40 minutes to cook them through.
  • Serve with shelf-stable toppings like crushed tortilla chips or dried herbs.

Nutrition

Find it online: https://sundayflavor.com/pantry-staple-chili-with-beans/