Love Your Food

Tasty Tuesday’s: Crockpot Pantry Chili

So last week we had a couple of days that was just plain chilly here in the Midwest. So much so that it felt like Fall; plus it was rainy! It made me want some crockpot chili instead of what I had on the calendar. I didn’t have all of the regular ingredients I use for my white chicken chili, so I got creative. I went in my pantry to see what I could use, hence the lovely name! It was quite fun, and it actually turned out so delicious! I thought I’d share it with you all seeing as it’s almost September, and Fall will be upon us soon. This would be a good meal on rotation or when you’re in a bind!

*I normally don’t use cream of chicken soup in my chili, but I wanted to try and make it a bit creamier (plus, it was in my pantry!) Next time I don’t think I’ll use it just for health purposes. I may try adding greek yogurt before serving.

*I used quinoa instead of our usual chicken for some protein. Let me tell you my family had zero idea and loved it just the same! Plus, it worked for Meatless Monday!

*I really like using at least one small can of diced green chilies when making a chili, but I didn’t have any on hand. I just added a little more chili powder and paprika. I also added some ground mustard to help with some extra flavor!

Grab all ingredients from your pantry.

Pour in the broth and soup and whisk together.

Drain and pour in the corn and beans, followed by the diced onion. Add in the quinoa.

Add in all the spices, then stir together making sure it all mixes well.

Turn crockpot on low and let cook for about 5 hours.

Serve in bowls with your favorite toppings! Enjoy!


  • One can of chicken broth
  • One can of cream of chicken soup
  • One can of sweet corn (drained and rinsed)
  • One can of white beans (drained and rinsed)
  • One can of black beans (drained and rinsed)
  • 1 small yellow onion, diced
  • 1 cup Quinoa
  • 1 Tbsp minced garlic
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/4 tsp crushed red pepper
  • 1 Tbsp onion powder
  • 1 Tbsp ground mustard
  • 1 Tbsp paprika
  • 2 Tbsp chili powder
  • 2 Tbsp cilantro
  • Shredded cheese, tortilla chips, cilantro, sour cream/greek yogurt for garnishing


  1. Spray crockpot with olive oil or use liner to help with clean up.
  2. Pour the broth and soup into crockpot and whisk together to make it smooth.
  3. Pour the rest of ingredients into crockpot; going in order of list of ingredients.
  4. Stir to mix all together.
  5. Cover and cook on low for 5-6 hours.
  6. Pour in bowl, and garnish with your choice of toppings.

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