Go Back

Pantry Chili

Most of these ingredients you can find in a well stocked pantry. Try with these beans or a mixture of your favourite. Change it up by letting your kids add their own toppings like: grated cheese, chopped fresh cilantro, avocado or sour cream.


  • 1 tablespoon canola oil
  • 1 large onion diced
  • 3 garlic cloves minced
  • 3 cups water
  • 2 tablespoons sugar
  • 1 tablespoon chili powder (more to taste)
  • 2 tablespoons worcestershire sauce
  • 1 28 oz can diced tomatoes
  • 1 jar passata (strained tomatoes)
  • 1 can chickpeas rinsed and drained
  • 1 can black beans rinsed and drained
  • 1 can white beans rinsed and drained
  • 500 grams package lean ground beef optional
  • kosher salt to taste (the amount you need will depend on salt included in beans and tomatoes)

Serve with optional toppings: Grated Cheese, chopped fresh cilantro, avocado, sour cream, etc...


    • If using ground beef, brown in a large frying pan. When beef is cooked through and no longer pink drain in a sink in a colander and reserve.
    • Heat your sauce pan on medium, add oil and then onions. Stir constantly and cook until soft about 8 minutes. Then add in garlic and cook another 1 minute stirring constantly.
    • Measure out water, sugar, chili powder and worcestershire sauce in a medium bowl.
    • Add all remaining ingredients including reserved beef to your dutch oven and bring to a boil. Reduce heat and simmer 20 minutes or until ready to serve or refrigerate for a cook ahead option.
    • Add additional water if chili is too thick and add salt and/or additional chill powder to taste.
    • Add your toppings!