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Pantry Capsule: Chili

As part of our Pantry Capsule series, this easy chili recipe is adaptable to what you have in stock with gluten free, dairy free, and vegetarian options.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American, tex mex
Keyword: beef chili, chicken chili recipe, easy chili, vegetarian chili
Servings: 6 servings
Calories: 160kcal
Author: Jen Pinkston


  • 1 lb of ground meat OR 1 cup of lentils OR 2 sweet potatoes chopped into bite size chunks
  • 1 onion chopped
  • 1 can of black beans drained & rinsed
  • 1 can or box of tomatoes
  • 1 can of chili beans
  • 1 can of pinto or white beans drained & rinsed
  • 1 cup of frozen corn optional
  • 2 teaspoon chili powder split 1 & 1
  • 1 teaspoon garlic powder
  • Salt & pepper
  • 1 tablespoon oil
  • Optional: ½ teaspoon cayenne powder for extra heat and shredded cheese for topping


  • Heat oil to a large skillet to medium. Add onions and cook until clear, add ground meat and 1 teaspoon chili powder. Once fully cooked, salt and pepper to taste.
  • Combine meat, onions, and all other ingredients in a large pot (do not drain tomatoes or chili beans.) Bring to a boil and then simmer on low for 30-40 minutes.


If using a slow cooker, follow these same instructions, simply cook on low for 4-6 hours.


Calories: 160kcal | Carbohydrates: 8g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 112mg | Potassium: 363mg | Fiber: 1g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 2mg