Easy Pantry Chili (No Ground Beef Needed)
⏱ 10 min prep · 🍳 15 min · 🍽 4
Tuesday afternoon after school pickup, the freezer is empty of ground beef, and nobody wants another stop at the store on the way home. This pantry chili solves that: canned tomatoes, corn, and kidney beans go straight into the pot with taco seasoning, and dinner is on the table in about 25 minutes without a single thing to defrost.
Skipping the ground beef also means one less step and one less pan to scrub afterward, just diced onion and carrot softening in the pot while you set the table, help with homework, or referee the usual pre-dinner chaos. Let it simmer while you handle whatever else the evening throws at you.
Put out tortilla chips and a bowl of sour cream next to the pot so everyone can build their own bowl: extra cheese for one kid, extra chips for another, or just the chili on its own for the pickiest eater at the table.
Ingredients
- 1.000 stk Rødløk
- 3.000 stk Gulrøtter
- 1.000 pose Tacokrydder
- 400.000 g Hakkede tomater
- 1.000 boks Mais
- 400.000 g Kidneybønner
- 0.500 stk Lime
- 1.000 pose Nachochips
- 1.000 stk Lettrømme
- 2.000 dl Vann
Instructions
Terning løk og gulrøtter, og stek i kjele til løken er blank.
Tilsett taco-krydder og stek i 1 minutt til.
Hell i hermetiske tomater og vann, og la surre ca. 15 minutter.
Tilsett mais og kidney-bønner mot slutten av koketiden.
Klem limesaft over blandingen og server med tortilla chips og rømme.
This is the recipe for the nights the schedule falls apart: soccer practice runs until 5:30, someone still needs picking up from afterschool care, and nobody remembers to thaw anything until it's too late. Because everything comes from a can or a packet, you can start it ten minutes after everyone's finally in the kitchen and still have it on the table before hunger turns into meltdowns. It also holds up fine on low heat if you get pulled away to find a missing cleat or settle a squabble over homework; the texture barely changes even if it sits fifteen minutes longer than planned. On the weekly meal plan, it works best as the flexible weeknight option you can shift a day earlier or later without wasting anything, since none of the ingredients are perishable.
FAQ
How long does this chili keep in the fridge?
Leftovers keep well in a sealed container in the fridge for 3-4 days. Reheat gently in a pot with a splash of water or broth, since the chili thickens as it cools. It also works cold or lukewarm packed into a lunchbox for the next day.
Can I swap the kidney beans for something else?
Black beans or pinto beans give the same hearty texture and work just as well in this recipe. A bag of pre-mixed taco beans is also fine if that's what you already have in the pantry. For less bean texture overall, swap half the amount for extra corn instead.
How spicy does this get with a standard taco seasoning packet?
The heat depends mostly on the brand of seasoning: some packets run noticeably milder than others, so check the label if you're not sure. Start with half the packet and add the rest toward the end of cooking to taste. Sour cream and shredded cheese on the side also let everyone tone down their own bowl.
Can I freeze this chili?
Yes, it freezes well in individual containers for up to three months since there's no dairy in the base itself. Thaw it in the fridge overnight, or reheat straight from frozen in a pot on low with a little extra liquid. Add sour cream and cheese only after reheating, not before freezing.
Does this fit into a busy weeknight meal plan?
It's quick enough for an ordinary Tuesday or Wednesday, but if you double the batch, you can freeze half for a week you already know will be tight on time. Slot it into the meal plan on a day with after-school activities, since it holds up fine waiting on the stove. The ingredients all have a long shelf life, so it's also an easy pick when you're planning several days ahead.
Can I add meat if part of the family wants it?
Brown about 3/4 pound (roughly 340g) of ground beef with the onion before adding the taco seasoning, and you'll have a standard meat chili instead. To cover both preferences in one round of cooking, split the base into two pots once it's done and stir the ground beef into just one. A spoonful of extra beans or corn in the meat version keeps the portions roughly even between the two pots.