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  • Laura

Pantry Chili

Friends. I'm declaring this the last week of cold-weather comfort food. After this I plan to grill more and bring you lots of good fresh meals and some cobblers too. I'm ready for these cold rainy days to pass and for Spring to really arrive here in Virginia!

If your covid shopping is anything like mine you're buying ground beef and so far here that meat hasn't been turned into burgers. For now, we've been making chili with some of it. Thankfully it's consumed by all in the family with the help of chips, cheese, and salsa. If you let kids use a chip as their spoon can they really turn down chili?!

This is a very simple recipe for pantry chili. If you're down to some beef and canned goods, here's an option for you! We thankfully had some green peppers and a butternut squash I threw in there too.

What you'll Need for Pantry Chili

  • 2 pounds ground beef

  • 2 green peppers, chopped

  • 1 28 ounce can diced tomatoes

  • 1 8 ounce can tomato sauce

  • 2 cans kidney beans, drained and rinsed

  • 1 1/2 tablespoons chili powder

  • 2 teaspoons cumin

  • 1 teaspoon oregano

  • 1/2 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • salt and pepper to taste

  1. Start by cooking the meat until brown and then draining the fat. Be sure to do this part! My meat was 80/20 and it wasn't pretty how much grease I was able to ladle off!

  2. Next add in your chopped green peppers and cook for a few minutes then add in the remaining ingredients.

  3. Allow to cook for about 20 minutes and you're ready to serve it up, with chips and cheese of course. Oh, and in our house, hot sauce!


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