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.

No additional tips available.

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

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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.

Spicy Three-Bean Pantry Chili

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