Easy to make, customizable and full of flavor, chili is the epitome of comfort food and often yields leftovers. While fresh items may be scarce, transform simple pantry staples like beans, broth and diced tomatoes into a warm pot of chili.
To make this simple, comforting dish, in large saucepot, add 1 pound ground beef, turkey or chicken and 1 tablespoon chili powder; cook over medium-high heat 8 minutes or until browned, stirring occasionally. Stir in 1 can (15.5 ounces) black, kidney or pinto beans (drained and rinsed), 1 can (10 ounces) Mexican-style diced tomatoes and 1 cup beef, chicken or vegetable broth; heat to a simmer. Reduce heat to medium-low; cook 10 minutes. Stir in salt and pepper to taste; serve topped with sour cream or plain Greek yogurt, shredded Cheddar cheese and/or pickled jalapeño slices, if desired.
For a vegetarian version, 2 cups of your favorite cooked grain can be substituted for the ground meat. Add all ingredients to the saucepot at once, and heat to a simmer over high heat; reduce heat to medium-low and simmer 10 minutes.
Garbanzo beans or cannellini beans, and any canned diced tomatoes (up to 15.5 ounces) can be used in this recipe. For more recipe ideas, visit