Three-Bean Pantry Chili

by Robin on March 25, 2014

in More Quick-Fix Vegan,Recipes

Three-Bean Pantry Chili 8x8 72dpi

It’s been great to hear from so many of you who have been loving the recipes in my newest book, More Quick-Fix Vegan.  One of the new features in this book that has been getting lots of attention is the chapter of “Pantry Makes Perfect” Recipes.  

While all the recipes in More Quick-Fix Vegan can be prepared in 30 minutes or less, the recipes in this chapter go one step further by using only pantry ingredients.  After all, sometimes we’re too busy to shop for ingredients to make dinner — even a quick one.  

The recipes in the “Pantry Makes Perfect” chapter provide easy meal solutions because the ingredients to make them are as close as your own pantry.  There are recipes in that chapter for hearty main dishes, such as Pantry Paella, Artichoke-Walnut “Quiche,” Pantry Burgers, and even a few “pantry-perfect” dessert recipes including Pantry Black Forest Cake.

Here’s the recipe for one of my favorites from the chapter — Three-Bean Pantry Chili (photo by Zsu Dever) .  This is my go-to chili when time is short. 

Three-Bean Pantry Chili
Serves 4
A selection of canned beans combined with a jar of salsa and some chili powder are combined here for an almost effortless pot of chili.  Vary the beans according to what’s on hand (lentils are great in this!) and add some TVP or chopped Soy Curls, if you like.  The optional corn kernels make a tasty addition.  Naturally, if you have any chili toppings on hand such as avocado, scallions, or vegan sour cream, feel free to use them at will. This recipe is from More Quick-Fix Vegan by Robin Robertson (c) 2014, Andrews McMeel Publishing.

1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can dark red kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed
1 (24-ounce) jar salsa (hot or mild)
2 to 3 tablespoons chili powder
1 (8-ounce) can corn kernels, drained (optional)

Combine all the ingredients in a saucepan, reserving half the corn, if using.  Cook over medium heat, stirring occasionally, until heated through and long enough to cook off any raw taste from the chili powder, 15 to 20 minutes. Add up to 1 cup of water if the chili is too thick. Serve hot, garnished with the remaining half of corn kernels. 

 

 

{ 6 comments… read them below or add one }

1 Connie Fletcher March 26, 2014 at 12:24 pm

I started laughing when I read this!!! How brilliant!! How easy!! I can already taste it and I haven’t even made it….yet. That will be a-changin’ though! Only you, Robin, could come up with something like this. Can’t wait to make this!!! I feel some 3 Bean Pantry Chili tacos coming on in my future and then some 3 Bean Pantry enchiladas, then some…….OK, I’ll quit with the Forest Gump character stuff..

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2 Robin March 26, 2014 at 1:08 pm

Thanks, Connie. It really is super-easy and surprisingly delicious. I even make it this way in my slow cooker. Takes all of 1 minute to throw everything in the slow cooker and a few hours later it tastes rich and delicious. You can change it up depending on the brand/type of salsa you use and the types of beans or other additions. And of course different toppings. And also, as you say, using it to make tacos, etc, etc. :)

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3 Amy April 1, 2014 at 8:50 am

For how many hours do you put it in the slow cooker? I made this last night on stovetop and it was delicious, but I’d like to try slow-cooking it. Thank you for posting this, and I will be definitely purchasing your book!

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4 Robin April 1, 2014 at 9:05 am

Amy, it only needs to be in the slow cooker for about 4 hours. Glad you enjoyed the chili.

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5 Corrin Radd April 6, 2014 at 8:02 pm

Made this today. Easy and delicious!

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6 Robin April 8, 2014 at 9:44 am

Glad you enjoyed it, Corrin. Thanks for letting me know!

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