Unload the Pantry Chili - MetroFamily Magazine
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Unload the Pantry Chili

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You can be creative with this recipe. You can add sliced carrots, celery, shoepeg canned corn (drained), etc., and you can use almost anything “tomato” based for the tomato flavor. I’ve used tomato soup, for instance. This recipe can also be doubled and it’s even better after it’s “stewed” in the fridge for a few days.

  •     1 lb. chili meat (or hamburger meat), browned and drained (I add water when I’m browning the meat to make it easier to separate)

Add all of these ingredients (but again, be creative)

  •     1 T chili powder
  •     1 small can black beans (undrained)
  •     1 cup picante sauce
  •     1 t. oregano
  •     1 t. basil
  •     1/2 t. salt
  •     1 t. minced garlic
  •     1 t. Worcestershire
  •     1 cup tomato juice (or tomato soup)
  •     1 can diced tomatoes (I use large), undrained
  •     1 small can tomato sauce

Make sure everything is heated through. Serve with chips, crackers, tortillas, bread, carrots, celery, pickles, etc.

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