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Pantry Chili

Total Time

Prep: 10 min. Cook: 25


6-8 servings

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


  • 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


  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.

Nutrition Facts

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

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