Much Ado About Canned Goods

When winter hits we tend to stock up on non-perishable foods like canned soups, vegetables and fruits. If you are like me you often find it hard to come up with creative, delicious and nutritious meals featuring your canned favorites. So, the Richland County Nutrition Coalition is here to help you out with a handful of recipes that utilize canned vegetables and beans!

It’s getting a little warmer, however the winter weather has not vanished completely, and these recipes will be sure to fill you up and warm you up in the coming months. In need of getting rid of kidney beans, pinto beans and corn? Then the chunky veggie chili is the dish for you. Have an abundance of peas and green beans? No problem, check out the hobo beef and veggie soup. We have a variety of recipes that you can try that will utilize a variety of canned goods that you may have filling up your cabinets or pantry. There is a veggie pot pie, hearty hamburger soup, pasta fagioli, and tex-mex bean bake. Keep in mind that you can add any meat of your choosing to these recipes or any additional veggies, fresh, canned or frozen.

For more information on ways to utilize your canned goods, and recipes please check out our Facebook page, Richland County Nutrition Coalition ( or check out our Pinterest page at

Chunky Veggie Chili

1 medium green pepper, chopped

1 medium onion, chopped

3 garlic cloves, minced

1 tbsp. canola oil

2 cans Mexican style stewed tomatoes, undrained

1 can kidney beans, rinsed and drained

1 can pinto beans, rinsed and drained

1 can whole kernel corn, drained

2 cups water

1 cup uncooked long grain rice

1 to 2 tbsp. chili powder

1 . tsp ground cumin

Directions: Sauté green pepper, onion and garlic in a dutch oven or deep pot, and then add in the remaining ingredients; bring to a boil, and then let simmer until rice is cooked.


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