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Quick Vegetarian Pantry Chili

This is a quick-and-easy recipe that can be made entirely from items you keep in your pantry.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 1 .5 Quarts
Course: Entree
Cuisine: American
Keyword: No Eggs
Ingredients Equipment Method

Ingredients
  

  • 1 14 oz can Hormel vegetarian chili
  • 1 28 oz can whole tomatoes
  • 1 6 oz can sliced mushrooms drained
  • 2 tbsp brown sugar
  • 1 tbsp white vinegar
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp dried red pepper flakes
  • salt
  • white rice cooked
  • 1 can whole kernel sweet corn heated
  • 1 can black olives sliced
  • pepper jack cheese shreaded

Equipment

  • 2 quart (or larger) pot

Method
 

  1. Combine chili, tomatoes, mushrooms, sugar, vinegar, cumin, garlic powder and red pepper flakes in pot.
  2. Heat mixture over medium heat until it begins to simmer.
  3. Salt to taste and remove from heat.
  4. Serve chili over white rice and top with corn, black olives and cheese.