Stovetop Ground Beef Pantry Chili

This recipe is a snap to pull together with simple pantry ingredients. Use it to fill tortillas and bake as a casserole (see Tip for Chili Enchiladas recipe) or just serve from the pot with wedges of baked tortillas. If you prefer a fiery version, add a teaspoon or so of chopped canned chipotle peppers.
Yield 8 Servings Prep. Time 5 min Cooking Time 40 min Total Time 45 min


Here are the following ingredients:

  • 1 lb (500 g) Extra Lean Ground Beef Sirloin
  • 1 large onion, diced
  • 1 large sweet pepper, diced
  • 2 tbsp (30 mL) chili powder
  • 1 tsp (5 mL) ground cumin
  • 1 can (28 oz/796 mL) diced tomatoes (with juice)
  • 1 can (14 oz/398 mL) tomato sauce
  • 1 can (19 oz/540 mL) black beans, drained and rinsed
  • 1½ cups (375 mL) thawed frozen corn kernels
  • Sliced green onions (optional)

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Cook beef, onion, sweet pepper, chili powder and cumin over medium heat in large saucepan or Dutch oven, stirring and breaking up beef with a spoon, for about 6 to 8 minutes or until meat is completely cooked. Remove from heat; drain.

  2. Stir in tomatoes with juice, tomato sauce, beans and corn and bring to a boil over medium-high heat. Cover, reduce heat to medium and simmer, stirring occasionally, for 30 minutes, or until chili is thickened and flavours are blended. Garnish with green onions, if desired.