Spicy Three-Bean Pantry Chili

This vegetarian chili gets its rich flavor from caramelizing tomato paste and warming herbs, rather than long hours of cooking. You can[ amp up the heat by using a spicy salsa or some of the adobo paste (though the chile itself is pretty hot). Add corn for some sweetness, or canned hominy for a chunkier and funkier chili.]

Total Time:
40 min
10 min
30 min

6 servings

  • 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

Heat the oil in a medium pot over medium-high heat. 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. Add the chipotle, chili powder and oregano, and cook, stirring, for 1 minute. Stir in the salsa and 1 1/4 cup water. Stir in the beans and hominy. Bring to a boil, reduce the heat to medium-low, cover and simmer for 25 minutes, stirring occasionally.

Meanwhile, bring 1 1/2 cups water to a boil in a small saucepan with a lid. Stir in the rice, reduce the heat to medium low, cover and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.

Remove the chili from the heat, stir in the cider vinegar and let stand 1 minute. Fluff the rice with a fork, divide it among 6 serving bowls and top with the chili. Serve with pickled jalapenos and tortilla chips, if desired.

Copyright 2014 Television Food Network, G.P. All rights reserved.

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