For a better user experience based on the region you shop in, please allow InSeasonezine.com to access your location. By accepting, you are not permitting us to sell or use this location data in any other way.

5-Ingredient Pantry Chili

5-Ingredient Pantry Chili
downloadEmail This Post
5-Ingredient Pantry Chili

Prep: 5 minutes
Cook: 20 minutes • Serves: 4

1 pound ground beef, turkey or chicken
1 tablespoon chili powder
1 can (15.5 ounces) reduced sodium black, kidney or pinto beans, drained and rinsed
1 can (10 ounces) Mexican-style diced tomatoes
1 cup beef, chicken or vegetable broth
Toppings: sour cream or plain Greek yogurt, shredded Cheddar cheese and/or pickled jalapeño slices (optional)

1.In large saucepot, add beef and chili powder; cook over medium-high heat 8 minutes or until browned, stirring occasionally. Stir in beans, tomatoes and broth; heat to a simmer. Reduce heat to medium-low; cook 10 minutes. Stir in salt and pepper to taste; serve topped with toppings, if desired. Makes about 6 cups.


Approximate nutritional values per serving (1-1/2 cups):
310 Calories, 12g Fat (4g Saturated), 67mg Cholesterol,
752mg Sodium, 22g Carbohydrates, 5g Fiber, 28g Protein

Chef Tip:
For a vegetarian version, 2 cups of your favorite cooked grain can be substituted for the ground meat. Add all ingredients to the saucepot at once, and heat to a simmer over high heat; reduce heat to medium-low and simmer 10 minutes. Chickpeas or cannellini beans, and any canned diced tomatoes (up to 15.5 ounces) can be used in this recipe.

Dietitian’s Dish:
> With a creamy texture and tangy taste, Greek yogurt makes a perfect protein-packed substitute for sour cream.

  visit us on Facebook visit us on Twitter visit us on Pinterest see our videos on youtube