by Ian Hunter @ianh977
One of the easiest recipes to make when Pantry Cooking is chili. It’s a staple, and you can always find a few extra cans of beans and tomatoes in the pantry to whip up a crock pot full of this deliciousness. Don’t forget to be creative when Pantry Cooking, these recipes are suggestions, work with what you have and be sure to share a picture and a recipe with us! Good cookin’!
1-16 oz can Chili beans
1-16 oz can of beans, your choice (red, black, kidney, etc…)
1-10 oz can diced tomatoes and green chilies
2 Tbsp. of oil
2 carrots cut into chunks
1/2 an onion chopped
1/2 a green bell pepper chopped
5 cloves of garlic, minced
¾ cup of vegetable broth
2 teaspoons of chili powder
Salt and pepper to taste
*optional: 3 stalks of thyme
Pour oil in to a medium large frying pan. Turn on medium heat. Place the carrots, onions, garlic, and peppers into the pan and cook until they start to soften and become fragrant.
Add the vegetable broth to the mixture and let it heat up.
Add the diced tomatoes and green chillies and chili powder. Stir until well incorporated. Cook for 5 minutes. (*add thyme if you desire)
Add both cans of beans and season with salt and pepper.
Cook on medium heat for 10 minutes.
Place on a low heat and simmer to allow the liquid to reduce to your liking, stir periodically. Serve
You can top your chili with shredded cheese, green onions, crushed crackers… or any other toppings you have available.