Food Pantry PG County: A Pantry-Friendly Bean Chili

This pantry-friendly bean chili is a practical, flexible meal inspired by the kind of shelf-stable staples available through food pantries in Prince George’s County, Maryland. Beans, tomatoes, corn, and spices simmer into a filling one-pot dish; use what you have, and adjust the seasoning to suit your household.

Ingredients

1 tablespoon (15 ml) vegetable or olive oil
1 medium yellow onion, diced, about 1 cup (150 g); or 1 tablespoon (6 g) dried minced onion
1 medium bell pepper, diced, about 1 cup (150 g), optional
3 cloves garlic, minced, about 1 tablespoon (9 g); or 1 teaspoon (3 g) garlic powder
2 tablespoons (16 g) chili powder
1 teaspoon (2 g) ground cumin
1 teaspoon (1 g) dried oregano
¼ teaspoon (0.5 g) black pepper
2 cans (15 ounces/425 g each) beans, drained and rinsed; kidney, black, pinto, or a mix
1 can (28 ounces/794 g) crushed tomatoes
1 cup (240 ml) water or low-sodium broth
1 can (15 ounces/425 g) corn, drained, or 1½ cups (240 g) frozen corn
1 tablespoon (15 ml) apple cider vinegar or lime juice, optional
Salt, to taste; start with ½ teaspoon (3 g) if using no-salt-added beans and tomatoes

Instructions

Prepare the ingredients. Dice the onion and bell pepper, mince the garlic, and drain and rinse canned beans and corn. Rinsing the beans removes some of the packing liquid and helps control the chili’s saltiness. If using dried onion or garlic powder, set those aside with the spices.
Soften the vegetables. Warm the oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook for 5 to 7 minutes, stirring occasionally, until softened. If using dried onion, add it with the spices in the next step instead.
Bloom the spices. Add the fresh garlic and cook for 30 seconds, stirring so it does not brown. Stir in chili powder, cumin, oregano, and black pepper; cook for about 30 seconds more. If using garlic powder or dried onion, add it now. This brief step brings out the spices’ aroma without needing extra ingredients.
Simmer the chili. Add the beans, crushed tomatoes, and water or broth. Stir and bring the mixture to a gentle boil, then lower the heat. Simmer uncovered for 25 minutes, stirring every few minutes so the tomatoes do not stick to the bottom. Keep the heat low enough for steady bubbles rather than a hard boil.
Add the corn and finish. Stir in the corn and simmer for 5 more minutes, until hot. Taste and add salt as needed. Stir in the vinegar or lime juice, if using, for a brighter flavor. For thicker chili, simmer uncovered a little longer; for a thinner consistency, add water a few tablespoons at a time.
Serve safely. Ladle into bowls while hot. If you prepare it ahead, refrigerate it within 2 hours of cooking, using shallow containers to help it cool quickly.

Tips

Check labels for salt. Canned beans, tomatoes, and broth can vary widely in sodium. Choose no-salt-added products when available, then season near the end so the chili does not become too salty.
Use any suitable beans. Kidney, pinto, black, or navy beans work well. If you have only one can, use it and add another can of corn or a cup of cooked rice near serving time; the chili will be less bean-heavy but still satisfying.
Adjust the heat gently. This recipe is mild to medium depending on the chili powder. Add cayenne or hot sauce a little at a time, or serve it on the side so each person can choose.
Prevent scorching. Stir more often as the chili thickens, especially near the end. If the bottom starts to catch, lower the heat and add a splash of water rather than scraping burnt bits into the pot.

Serving Suggestions

Serve the chili in bowls with rice, cornbread, crackers, or a baked potato, depending on what is on hand. Optional toppings include shredded cheese, plain yogurt or sour cream, sliced scallions, diced onion, or crushed tortilla chips. Keep toppings separate if you are serving a group so people can choose what suits them.

For a larger meal, pair a small bowl with a simple green salad or steamed vegetables. The recipe makes six moderate portions; serving it over rice or potatoes can stretch it to more plates, though the amount of chili per serving will be smaller.

Variations

Use dried beans: Replace the canned beans with about 1½ cups (300 g) dried beans, cooked until tender according to their package directions. This adds substantial cooking time, so cook the beans separately before starting the chili; do not add dry beans directly to the pot and expect them to soften in the tomato mixture.

Add vegetables: Stir in 1 diced carrot with the onion, or add 1 cup (130 g) diced zucchini with the corn. Frozen mixed vegetables can also work; add them during the last 10 minutes and simmer until thoroughly hot.

Make it smoky: Replace half the chili powder with 1 teaspoon (2 g) smoked paprika. For a meat-free pantry meal, keep the recipe as written; if adding cooked ground meat, brown it separately or before the vegetables, drain excess fat, and reheat the finished chili to 165°F (74°C) before serving.

Stretch it with grains: Stir in 1 cup (185 g) cooked rice during the final few minutes, or spoon the chili over rice at the table. Cooked grains absorb liquid, so add a splash of water if the pot becomes too thick.

Storage and Reheating

Refrigerate leftover chili within 2 hours of cooking in shallow, airtight containers. It keeps for 3 to 4 days in the refrigerator. Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally, or in the microwave in a covered, microwave-safe container. Add a little water if it has thickened. Reheated leftovers should reach 165°F (74°C); check the center with a food thermometer.

To freeze, cool promptly and transfer to freezer-safe containers, leaving a little room for expansion. Freeze for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator or reheat from frozen over low heat with a splash of water, stirring as it loosens. Do not leave chili at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

What does “food pantry PG County” mean for this recipe?
This recipe is a flexible meal built around common shelf-stable foods—canned beans, tomatoes, corn, and spices—that may be available through food assistance programs in Prince George’s County. Pantry offerings vary, so check the actual labels and use suitable items you already have.

Can I make this chili without fresh onion or garlic?
Yes. Use the listed dried onion and garlic powder instead. Add them with the spices, and taste before adding salt because seasoning blends and pantry products differ.

Do I need to rinse canned beans?
Rinsing and draining is recommended to remove the packing liquid and some excess salt. If you cannot rinse them, drain well and reduce the added salt until you have tasted the finished chili.

Can I make the chili in a slow cooker?
Yes. Soften the onion and pepper and bloom the spices in a skillet first for the best flavor, then transfer them with the remaining ingredients to the slow cooker. Cook on low for about 4 to 5 hours or high for 2 to 3 hours; add the corn during the last 30 minutes. Slow-cooker models vary, so make sure everything is hot throughout.

How can I make it less spicy?
Use a mild chili powder, which is a seasoning blend rather than pure hot chile in many U.S. grocery stores, and skip cayenne or hot sauce. If the finished chili is too hot, serve it with rice, potatoes, or a spoonful of plain yogurt to soften each bite.

Can I double the recipe?
Yes, if your pot is large enough to leave room for stirring. Double every ingredient, but allow extra time for the larger quantity to come to a simmer and heat through. Stir frequently and check that the center is steaming hot before serving.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).