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Pantry Chili Recipe

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 YIELD:6-8 servings


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.

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.