Pantry Chili Recipe

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I love a steaming, hot bowl of this flavorful chili in the cold winter months. It's conveniently made with items I keep in my pantry.—Dorothy Russell, Portage, Wisconsin

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Pantry Chili Recipe

Prep: 10 min. Cook: 25

Yield: 6-8 Servings

10 25 35

Ingredients

1 pound ground beef
1 small onion, chopped
1 can (16 ounces) chili beans, undrained
1 can (14-3/4 ounces) cream-style corn
1 can (14-1/2 ounces) diced tomatoes, undrained
1 jar (14 ounces) spaghetti sauce
1 envelope taco seasoning
1/4 teaspoon pepper

Directions

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the chili beans, corn, tomatoes, spaghetti sauce, taco seasoning and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 247 calories, 8 g fat (3 g saturated fat), 29 mg cholesterol, 1,139 mg sodium, 30 g carbohydrate, 5 g fiber, 15 g protein.

Originally published as Pantry Chili in Country Woman September/October 2003, p35

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Pantry Chili

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Reviewed on May. 04, 2011 by vewebber58

I wanted to use up some ground beef to make chili, and wanted something quick, so tried this. It was delicious! I had a part of a jar of spaghetti sauce in the fridge which I needed to use, so there was something else I was able to keep from going to waste. This is similar to taco soup....I love the creamed corn, as it gives a sweetness. We put a few corn chips in the bottom of our bowls, spooned on the chili, then topped with a little grated cheese. Yum! Will keep this one handy for future use when I want something quick and g-o-o-o-o-d!