Do you ever look in your pantry and realize you should probably use up some ingredients before you run out to the store and buy more and wind up with so many canned items you could survive a two week blizzard without any trips to the store?
Yeah, me too.
And that, my friends, is how I came to make this black bean chili using pretty much only pantry and fridge staples.
Simple Black Bean Chili; Recipe or Not
1 28oz or 2 14oz can(s) low-sodium black beans
1 28oz or 2 14oz can(s) diced tomatoes
1 medium onion, diced
2 garlic cloves, minced
3-4 celery stalks, diced
1 ½ T. chili powder
¾ t. ground cumin
1-2 T olive oil
2 T flour, optional for adding thickness
Salt & pepper to taste
Toppings – cilantro, cheddar or Monterey jack cheese, tortilla chips, crackers
THE PREP: Heat a large pot to medium heat and drizzle in the olive oil. Add the garlic for a minute and then add the onion and celery, cook for a 2-3 minutes. Add the flour, if adding, chili powder and ground cumin. Stir until evenly combined. Add the cans of tomato and black beans. Cook until heated through. Add salt and pepper as needed.
Now how to use up the remaining eighty-five cans in my pantry…
Hope this recipe helps you free up some pantry space!