Easy Vegetarian Pantry Chili
This chili recipe is super easy to make using ingredients from your pantry!
Servings: 10 cups.
- 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