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
TOTAL TIME: Prep: 10 min. Cook: 25
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Cook: 25
MAKES: 6-8 servings


  • 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

Nutritional Facts

1 cup: 247 calories, 8g fat (3g saturated fat), 29mg cholesterol, 1139mg sodium, 30g carbohydrate (7g sugars, 5g fiber), 15g protein.


  1. 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.
Originally published as Pantry Chili in Country Woman September/October 2003, p35

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vewebber58 User ID: 998755 90011
Reviewed May. 4, 2011

"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!"

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