Tulo

Non-Perishable Pantry Chili Recipe

Built entirely from canned beans, canned tomatoes, and dried spices, this chili needs no fresh produce or refrigerated ingredients, so every component can come straight from a pantry or emergency food stockpile and still taste like it started with fresh onion and garlic. Blooming the dried aromatics in oil before adding liquid is what keeps them from tasting flat or dusty.

Prep
10 min
Cook
30 min
Total
40 min
Servings
6

Ingredients

Servings6
  • 2 tbsp vegetable oil
  • 2 tbsp dried minced onion
  • 1 tbsp garlic powder
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1 cube vegetable bouillon cube
  • 1 cup water
  • 2 (14.5 oz) cans canned diced tomatoes
  • 1 (6 oz) can canned tomato paste
  • 2 (15 oz) cans canned kidney beans, drained and rinsed
  • 1 (15 oz) can canned black beans, drained and rinsed
  • 1 (15 oz) can canned corn kernels, drained
  • 1 tsp salt
  • 1/2 tsp crushed red pepper flakes

Nutrition per serving

Calories
328
Protein
15g
Carbs
56g
Fat
7g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Set out a large pot or Dutch oven and gather all the ingredients: this recipe uses only shelf-stable canned and dried goods, so nothing needs to be refrigerated, chopped, or thawed first.
  2. 2Heat the vegetable oil in the pot over medium heat. Add the dried minced onion, garlic powder, chili powder, cumin, and oregano, and stir constantly for 30-45 seconds until fragrant.
  3. 3Dissolve the bouillon cube in the cup of water, then pour it into the pot along with the diced tomatoes and tomato paste. Stir well, scraping up any spice that stuck to the bottom of the pot.
  4. 4Add the drained kidney beans, black beans, and corn. Stir until everything is evenly combined.
  5. 5Bring the chili to a simmer, then reduce the heat to low and cook uncovered for 25-30 minutes, stirring every 5 minutes or so, until it thickens and the flavors come together.
  6. 6Season with salt and crushed red pepper flakes to taste. Ladle into bowls and serve hot.

Tips & variations

  • Swap the kidney and black beans for whatever canned beans are already in the pantry, pinto, chickpeas, and great northern beans all work with no change to the method.
  • Stir in a drained can of shelf-stable chicken or a pouch of vacuum-sealed cooked lentils to boost the protein per serving.
  • Keep the full ingredient list for this recipe together in a labeled bin as part of a non-perishable food stockpile; unopened canned goods and dried spices typically hold their best quality for 2 to 5 years past the printed date.
  • A spoonful of shelf-stable grated Parmesan or a splash of shelf-stable hot sauce at serving time adds richness without needing anything fresh.

Storage & reheating

Once cooked, this chili is no longer non-perishable and should be treated like any other cooked dish: cool it, store it in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of water if it has thickened too much.

Tips from the Tulo kitchen

  • Rinsing canned beans before adding them washes off a lot of the packing sodium, which makes it easier to control the salt level at the end.
  • If cans have been stored somewhere hot, like a garage, check for bulging lids, rust, or an off smell before using them; heat speeds up quality loss faster than the printed date alone suggests.

FAQ

What actually counts as non-perishable food?

Non-perishable food is anything that stays safe and stable at room temperature in its unopened, packaged form, meaning it doesn't require refrigeration to prevent spoilage. That includes canned goods, dried beans and grains, dried pasta, shelf-stable broth and bouillon, and dried spices, all of which are used in this recipe.

How long do canned beans and tomatoes really last?

Most canned beans, tomatoes, and tomato paste stay at peak quality for 2 to 5 years past the printed date when stored unopened in a cool, dry place. The food usually remains safe well past that window too, though texture and flavor gradually decline.

Can this chili be made ahead and stored as part of an emergency food supply?

Store the ingredients themselves unopened and cook the chili fresh when needed; once assembled and cooked, chili becomes a perishable food and needs refrigeration or freezing like any other cooked dish.

Do I need fresh onion and garlic for this to taste right?

No. Dried minced onion and garlic powder, bloomed briefly in hot oil before the liquid goes in, give a very similar backbone of flavor without needing anything fresh on hand.