Spicy Three-Bean Pantry Chili Recipe

Name: Spicy Three-Bean Pantry Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 3 tablespoons tomato paste; 1 chipotle in adobo, smashed with a fork into a fine paste; 3 tablespoons chili powder; 1 teaspoon dried oregano; Two 16-ounce jars mild salsa (about 3 1/2 cups); Three 15-ounce cans beans, such as kidney, black and pinto beans, or your preference, drained (but not rinsed); One 15-ounce can hominy or corn, drained (but not rinsed); 1 cup long-grain white rice; 1/4 cup cider vinegar; Serving Suggestions: Tortilla chips and sliced pickled jalapenos

Servings: persons

3 tablespoons vegetable oil
3 tablespoons tomato paste
1 chipotle in adobo, smashed with a fork into a fine paste
3 tablespoons chili powder
1 teaspoon dried oregano
Two 16-ounce jars mild salsa (about 3 1/2 cups)
Three 15-ounce cans beans, such as kidney, black and pinto beans, or your preference, drained (but not rinsed)
One 15-ounce can hominy or corn, drained (but not rinsed)
1 cup long-grain white rice
1/4 cup cider vinegar
Serving Suggestions: Tortilla chips and sliced pickled jalapenos

1
Heat the oil in a medium pot over medium-high heat.
2
Add the tomato paste and cook, smearing and stirring constantly with a heat-proof spatula or flat-edged wooden spoon, until dark and aromatic, about 90 seconds.
3
Add the chipotle, chili powder and oregano, and cook, stirring, for 1 minute.
4
Stir in the salsa and 1 1/4 cup water.
5
Stir in the beans and hominy.
6
Bring to a boil, reduce the heat to medium-low, cover and simmer for 25 minutes, stirring occasionally.
7
Meanwhile, bring 1 1/2 cups water to a boil in a small saucepan with a lid.
8
Stir in the rice, reduce the heat to medium low, cover and simmer until the water is absorbed, about 15 minutes.
9
Remove from the heat and let stand, covered, 5 minutes.
10
Remove the chili from the heat, stir in the cider vinegar and let stand 1 minute.
11
Fluff the rice with a fork, divide it among 6 serving bowls and top with the chili.
12
Serve with pickled jalapenos and tortilla chips, if desired.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 3 tablespoons tomato paste, 1 chipotle in adobo, smashed with a fork into a fine paste, 3 tablespoons chili powder, and more.

Yes, Spicy Three-Bean Pantry Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Three-Bean Pantry Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions