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Vegetarian Pantry Chili
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Easy Vegetarian Pantry Chili

This chili recipe is super easy to make using ingredients from your pantry!
Prep Time15 mins
Cook Time15 mins
Course: Main Course
Cuisine: American
Keyword: chile, pantry, vegetarian
Servings: 10 cups.
Calories: 161kcal


  • 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 1/2 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
  • 1/2 cup hot vegetable broth or water, optional


  • 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.


  • 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.


Serving: 1g | Calories: 161kcal | Carbohydrates: 21g | Protein: 8g | Potassium: 51mg