Guest Post – Pantry Chili


I would love to introduce my BE FEATURED! Blogger Jess from Pretty Physicist with this delicious pantry chili recipe she was kind enough to share!! What an easy and quick fix on the busy back to school days.  Thanks Jess, so happy you won the giveaway at Life As A Young Mom!

Some nights I am just too tired to make dinner. I'd rather not do takeout every night (my waistline and wallet won't thank me for that), so I had to come up with some quick and easy dinners. One of my all-time favorites (and my husband's favorites) is my chili. I make it with meat, because that's how he likes it, but it can be easily made into a vegan chili by not including the meat. It is hearty enough without it. It usually makes 4-6 big servings.

I sometimes call this my “pantry chili” because I almost always have all of these things on hand. I stock up on ground turkey and always have a few pounds in my freezer. My most recent stock up was a “manager's special” at my local grocery store. All this means is that their sell-by dates are the next day or two, so they need to sell them ASAP. If you are freezing the meat or using it that night, there is no reason why you shouldn't buy it. When I bought this pack, I got 5 packs of 93% lean ground turkey (usually $4-$5 per pound) for $2 each.

I made this on a Monday night, the day after we got back from vacation. I hadn't had any time to go grocery shopping, but I always keep these ingredients on hand. If you don't have onion or jalapeno, it will still be delicious. Use what you like. You can control the heat and flavors you like.

Quick and Easy Chili


1 onion diced

1 jalapeño diced

1 tsp EVOO

1 lb ground turkey breast (you can omit to make it vegan/vegetarian)

1 can black beans, rinsed and drained

2 cans kidney beans, rinsed and drained

1 can cannellini beans, rinsed and drained

2 14.5 oz cans diced tomatoes, drained if desired (I use the kind with jalapeños or chiles because we love spicy)

Chili powder to taste (I use Chili 3000 from Pensey's Spices)

Crushed red pepper flakes (I use the Very Hot Crushed Red Peppers from Penzey's Spices)

As you can see, I have everything here except the EVOO and the cannellini beans. Since I was using a non-stick dutch oven, I didn't need EVOO, so I didn't add it. Saves calories. I also was out of cannellini beans, so I just didn't put them in.


1. Heat the EVOO over medium heat.

2. Brown the ground turkey.

3. Add onion and peppers and cook until soft. Add in chili powder and red pepper flakes and cook through.

At this point, you could stop and you would have a delish filling for tacos

4. Add beans and tomatoes, simmer for at least 20 minutes, but the longer it simmers, the better it is.

I like my chili a little “chunky” and less “soupy”. If you prefer it more “soupy”, don't drain your tomatoes.

I like to serve it with shredded cheese and crushed tortilla chips (for my husband) or over brown rice (for me), but you can eat it however you like.

Let me know if you make it, I'd love to hear what you think! This is a quick and easy recipe, and I promise ANYONE can make it!

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