Easy Vegetarian Pantry Chili
This chili recipe is super easy to make using ingredients from your pantry!
Servings: 10 cups.
Calories: 161kcal
Ingredients
- 1 tablespoon avocado oil
- 1 medium onion , chopped (about 2 cups)
- 1 (7-ounce) can diced green chiles
- 1 (15-ounce) can pinto beans, drained
- 1 (15-ounce) can black beans, drained
- 1 (15-ounce) can kidney beans, drained
- 1 ½ cups hominy corn, rinsed and drained, (see notes)
- 1 (14.5-ounce) can diced tomatoes, with their juices
- 1 cup red or green salsa, (see notes)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ cup hot vegetable broth or water, optional
Instructions
- In a large stockpot, heat the oil over high heat until shimmering. Add the onion and cook, stirring, until the onion turns translucent, about 5 minutes. Watch carefully to prevent scorching.
- Add the beans, hominy, tomatoes, green chiles, salsa, chili powder, and cumin. Depending on how thick you want your chili to be, stir in vegetable broth or water. Bring to a low boil, cover, and simmer for 15 minutes.
Notes
- I used medium-hot tomato salsa. If your picante tolerance is high, choose a “hotter” salsa. You could also use green salsa.
- Hominy brings in toothsome texture and color contrast but if you don’t have hominy, substitute frozen or rinsed and drained canned corn.
- MAKE IT AHEAD: The chili can be cooled and stored in a covered container in the fridge for up to 4 days or in the freezer for up to 2 months. Thaw in the refrigerator.
Nutrition
Serving: 1g | Calories: 161kcal | Carbohydrates: 21g | Protein: 8g | Potassium: 51mg