Pantry Chili Noodles: the ultimate comfort food champion, ready to rescue you from weeknight dinner dilemmas! Imagine this: a bowl brimming with perfectly cooked noodles, coated in a rich, savory chili sauce, all crafted from ingredients you likely already have tucked away in your pantry. Sounds too good to be true? I promise you, it’s not!
While chili noodles might not boast centuries of tradition like some dishes, their appeal lies in their sheer adaptability and resourcefulness. They represent the modern cook’s ingenuity a delicious solution born from the desire for a satisfying meal without the fuss of a complicated grocery run. Think of it as a culinary hug, a warm and welcoming dish that says, “I’ve got you covered,” even when your fridge is looking a little bare.
What makes these Pantry Chili Noodles so irresistible? It’s the symphony of flavors and textures. The slight chewiness of the noodles, the hearty depth of the chili, and the customizable spice level all combine to create a truly unforgettable experience. Plus, the convenience factor is a major win. Forget lengthy prep times and complicated techniques; this recipe is all about simplicity and speed, making it perfect for busy weeknights or impromptu gatherings. So, are you ready to transform your pantry staples into a culinary masterpiece? Let’s get cooking!
Ingredients:
- 1 pound ground beef (or ground turkey/chicken)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 packet chili seasoning
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 pound egg noodles
- 2 tablespoons olive oil
- Optional toppings: shredded cheddar cheese, sour cream, chopped green onions
Preparing the Chili Base:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Don’t skip draining the grease; it will make the chili much healthier and tastier!
- Add the chopped onion to the pot with the browned ground beef and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning. I like to get a little color on my onions for extra flavor.
- Stir in the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Add the kidney beans, black beans, and pinto beans to the pot. Stir to combine with the ground beef, onion, and garlic mixture.
- Pour in the crushed tomatoes, tomato sauce, and diced tomatoes and green chilies (Rotel). Stir well to incorporate all the ingredients.
- Add the chili seasoning, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper to the pot. Stir everything together thoroughly.
- Bring the chili to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld together. This is where the magic happens! I often let mine simmer for a couple of hours if I have the time.
Cooking the Egg Noodles:
- While the chili is simmering, cook the egg noodles according to the package directions. I usually bring a large pot of salted water to a boil, then add the noodles and cook until al dente.
- Once the noodles are cooked, drain them well in a colander. Make sure to drain them thoroughly so the chili doesn’t become watery.
Assembling the Pantry Chili Noodles:
- Once the chili has simmered to your liking and the noodles are cooked and drained, it’s time to assemble the dish.
- There are two ways you can do this: either add the cooked noodles directly to the pot of chili and stir to combine, or serve the chili over individual portions of noodles.
- I personally prefer to serve the chili over the noodles, as it prevents the noodles from becoming too soggy if there are leftovers.
- To serve, spoon a generous portion of the cooked egg noodles into a bowl, then ladle a scoop of the chili over the top.
- Garnish with your favorite toppings, such as shredded cheddar cheese, sour cream, and chopped green onions. Don’t be shy with the toppings! They really add to the flavor and texture of the dish.
- Serve immediately and enjoy!
Tips and Variations:
- Spice Level: Adjust the amount of cayenne pepper to control the heat level of the chili. If you prefer a milder chili, omit the cayenne pepper altogether. For a spicier chili, add a pinch of red pepper flakes or a chopped jalapeño pepper.
- Meat Options: Feel free to substitute ground beef with ground turkey or ground chicken. You can also use a combination of different meats. For a vegetarian option, omit the meat and add more beans or vegetables.
- Bean Variations: You can use any combination of beans you like. Great Northern beans, cannellini beans, or even chickpeas would work well in this chili.
- Vegetable Additions: Add other vegetables to the chili, such as diced bell peppers, corn, or zucchini. These will add extra flavor and nutrients.
- Slow Cooker Option: This chili can also be made in a slow cooker. Simply brown the ground beef and onions in a skillet, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
- Freezing Instructions: This chili freezes well. Allow it to cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Leftovers: Leftover chili can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Thickening the Chili: If your chili is too thin, you can thicken it by simmering it uncovered for a longer period of time, allowing some of the liquid to evaporate. You can also add a tablespoon of cornstarch mixed with a tablespoon of cold water to the chili while it’s simmering.
- Adding Chocolate: For a richer, more complex flavor, try adding a tablespoon of unsweetened cocoa powder or a square of dark chocolate to the chili while it’s simmering. This will add depth and richness to the flavor.
- Serving Suggestions: Serve this chili with cornbread, crackers, or a side salad. It’s also great served over baked potatoes or sweet potatoes.
Making it Ahead:
One of the best things about chili is that it tastes even better the next day! The flavors have more time to meld together, resulting in a richer, more complex taste. You can easily make this chili a day or two in advance and store it in the refrigerator until you’re ready to serve it. Simply reheat it gently on the stovetop or in the microwave.
Why I Love This Recipe:
This Pantry Chili Noodles recipe is a staple in my house because it’s so easy to make and uses ingredients that I almost always have on hand. It’s perfect for a quick and satisfying weeknight meal, and it’s also great for feeding a crowd. Plus, it’s endlessly customizable, so you can easily adapt it to your own tastes and preferences. I hope you enjoy it as much as my family does!
Nutritional Information (Approximate):
Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.
- Calories: Approximately 450-550 per serving
- Protein: 30-40 grams
- Fat: 20-30 grams
- Carbohydrates: 50-60 grams
- Fiber: 15-20 grams
Troubleshooting:
- Chili is too spicy: Add a dollop of sour cream or plain yogurt to each serving to cool it down. You can also add a little bit of sugar or honey to the chili to balance the heat.
- Chili is too bland: Add more chili seasoning, cumin, or smoked paprika. You can also add a pinch of cayenne pepper or a dash of hot sauce for extra heat.
- Chili is too thick: Add a little bit of water or beef broth to thin it out.
- Chili is too thin: Simmer the chili uncovered for a longer period of time to allow some of the liquid to evaporate. You can also add a tablespoon of cornstarch mixed with a tablespoon of cold water to the chili while it’s simmering.
- Noodles are sticking together: Toss the cooked noodles with a little bit of olive oil or butter to prevent them from sticking.
Serving Suggestions for a Crowd:
When serving this Pantry Chili Noodles to a crowd, consider setting up a chili bar with a variety of toppings. This allows your guests to customize their own bowls to their liking. Here are some topping ideas:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Diced tomatoes
- Chopped cilantro
- Jalapeño
Conclusion:
This Pantry Chili Noodles recipe isn’t just another meal; it’s a flavor explosion waiting to happen, a testament to the fact that incredible food can be born from the simplest ingredients. I truly believe you’ll find yourself reaching for this recipe again and again, not just because it’s quick and easy, but because it’s genuinely delicious and satisfying. It’s the kind of dish that warms you from the inside out, perfect for a chilly evening or a busy weeknight when you need something comforting and fast.
Why is this a must-try? Because it’s adaptable, affordable, and utterly addictive. The beauty of this recipe lies in its flexibility. You can easily adjust the spice level to your liking, swap out the vegetables based on what you have on hand, and even change up the protein source. It’s a blank canvas for your culinary creativity! Plus, it’s a fantastic way to use up those odds and ends lurking in your pantry, reducing food waste and saving you money. And let’s be honest, who doesn’t love a meal that’s both budget-friendly and bursting with flavor?
But beyond the practicality, it’s the taste that truly sets this recipe apart. The combination of savory noodles, spicy chili sauce, and fresh vegetables creates a symphony of flavors and textures that will tantalize your taste buds. It’s a dish that’s both comforting and exciting, familiar yet unique.
Serving Suggestions and Variations:
Think of this recipe as a starting point, a foundation upon which you can build your own culinary masterpiece. Here are a few ideas to get you started:
* Spice it up! Add a pinch of cayenne pepper or a dash of your favorite hot sauce for an extra kick.
* Go vegetarian! Omit the ground meat and add extra vegetables like mushrooms, bell peppers, or zucchini. You could even add some crumbled tofu for added protein.
* Make it meaty! Try using ground turkey, chicken, or even sausage instead of ground beef.
* Add some crunch! Top your noodles with chopped peanuts, sesame seeds, or crispy fried onions for added texture.
* Serve it with a side! A simple green salad or some steamed broccoli would be a perfect complement to this dish.
* Elevate the experience! A dollop of sour cream or Greek yogurt can add a cool and creamy contrast to the spicy noodles. A sprinkle of fresh cilantro or green onions will brighten up the flavors and add a pop of color.
* Noodle Swap! While I love using spaghetti noodles, feel free to experiment with other types of noodles like udon, ramen, or even rice noodles. Each type of noodle will bring a slightly different texture and flavor to the dish.
* Make it a bowl! Add a soft boiled egg on top for extra protein and richness. The runny yolk will coat the noodles and create an even more decadent experience.I’m confident that you’ll love this Pantry Chili Noodles recipe as much as I do. It’s a quick, easy, and delicious meal that’s perfect for any occasion.
So, what are you waiting for? Head to your pantry, gather your ingredients, and get cooking! I can’t wait to hear what you think. Please, try this recipe and don’t hesitate to share your experience, your variations, and your photos in the comments below. Let me know what you loved, what you changed, and how you made it your own. Happy cooking!
Pantry Chili Noodles: Quick Recipe & Easy Ingredients
Hearty, flavorful chili with ground beef, beans, tomatoes, and chili seasoning, served over egg noodles. A comforting and customizable weeknight meal!
Ingredients
- 1 pound ground beef (or ground turkey/chicken)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 packet chili seasoning
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 pound egg noodles
- 2 tablespoons olive oil
- Optional toppings: shredded cheddar cheese, sour cream, chopped green onions
Instructions
- Prepare the Chili Base: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion to the pot with the browned ground beef and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
- Stir in the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Add the kidney beans, black beans, and pinto beans to the pot. Stir to combine with the ground beef, onion, and garlic mixture.
- Pour in the crushed tomatoes, tomato sauce, and diced tomatoes and green chilies (Rotel). Stir well to incorporate all the ingredients.
- Add the chili seasoning, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper to the pot. Stir everything together thoroughly.
- Bring the chili to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.
- Cook the Egg Noodles: While the chili is simmering, cook the egg noodles according to the package directions. Drain them well in a colander.
- Assemble the Pantry Chili Noodles: Spoon a generous portion of the cooked egg noodles into a bowl, then ladle a scoop of the chili over the top.
- Garnish with your favorite toppings, such as shredded cheddar cheese, sour cream, and chopped green onions.
- Serve immediately and enjoy!
Notes
- Spice Level: Adjust the amount of cayenne pepper to control the heat level of the chili.
- Meat Options: Feel free to substitute ground beef with ground turkey or ground chicken. For a vegetarian option, omit the meat and add more beans or vegetables.
- Bean Variations: You can use any combination of beans you like.
- Vegetable Additions: Add other vegetables to the chili, such as diced bell peppers, corn, or zucchini.
- Slow Cooker Option: This chili can also be made in a slow cooker. Brown the ground beef and onions in a skillet, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
- Freezing Instructions: This chili freezes well. Allow it to cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Leftovers: Leftover chili can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Thickening the Chili: If your chili is too thin, you can thicken it by simmering it uncovered for a longer period of time, allowing some of the liquid to evaporate. You can also add a tablespoon of cornstarch mixed with a tablespoon of cold water to the chili while it’s simmering.
- Adding Chocolate: For a richer, more complex flavor, try adding a tablespoon of unsweetened cocoa powder or a square of dark chocolate to the chili while it’s simmering.
- Serving Suggestions: Serve this chili with cornbread, crackers, or a side salad. It’s also great served over baked potatoes or sweet potatoes.
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