The ultimate tuna chili recipe made with pantry staples—packed with beans, peppers, and hearty vegetables. This easy, one-pot dish is healthy, comforting, and infused with warming spices for a satisfying meal.
Chili is a staple in our weekly dinner rotation. It’s one of those meals that are cozy, nourishing, and deeply satisfying. That’s why I have recipes for both my no-tomato beef chili and this pantry-friendly tuna chili. I’m all about options! Lately this tuna chili has been a go-to, it’s budget-friendly, healthy, and incredibly easy to make with simple pantry staples. I swear you’ll fall in love with how hearty and delicious it is!
This one-pot wonder is easy to make and perfect for pescatarians or anyone skipping meat. It combines canned tuna, rice (my secret to a hearty texture), two types of beans, crushed tomatoes, fresh bell peppers, and a blend of spices for a rich, flavourful sauce. You can serve it with warm cornbread or tortilla chips for the cozy weeknight meal!
Ingredients You’ll Need
A few pantry staples and fresh vegetables are all you need to make this amazing tuna chili.
- Tuna: Choose high-quality canned tuna, like pole-and-line caught skipjack. Opt for tuna packed in spring water for the cleanest flavor—the liquid also adds depth to the sauce.
- Rice: White jasmine rice adds a hearty texture and pairs well with the flavors of the chili. While it’s not as high in fiber as brown rice, it provides a satisfying, slightly chewy bite.
- Beans: A mix of black beans and red kidney beans adds great texture, fiber, and protein—classics in any chili. Feel free to use any beans you prefer.
- Vegetables: Onion and bell peppers (capsicums) provide a deliciously chunky texture.
- Spices: A blend of chili powder, garlic, cumin, smoked paprika, and oregano enhances the dish’s bold flavors.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Tuna Chili
Sauté the vegetables: Cook the diced onion and bell pepper for a few minutes, then add the spices, toasting for another minute.
Add everything else: Stir in the tomatoes, beans, tuna (with its liquid), rice, and water.
Simmer: Bring to a boil, then reduce the heat and let it simmer for 30 minutes, stirring every 10 minutes to prevent the rice from sticking to the bottom.
Ingredient Substitutions
- Want fewer beans? Swap one can of beans for lentils or extra diced veggies—just keep the quantity the same for consistency.
- Boost the veggies – Classic mirepoix is great, but you can also add diced sweet potato, butternut squash, or cauliflower.
- Add some heat! Sauté diced jalapeños or serrano peppers with the bell peppers for extra spice.
- Not a fan of tuna? Use canned mackerel or salmon instead—just make sure it’s packed in water, not oil.
Storing leftovers
- To Store: Place any tuna chili in an airtight container and refrigerate for up to 3–4 days. Reheat in the microwave or on the stovetop until warmed through.
- To Freeze: Allow the chili to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. To reheat, let the stew thaw in the refrigerator overnight before warming it in the microwave or on the stovetop.
Recipe FAQ
Yes! You can substitute white jasmine rice with brown rice, quinoa, or even cauliflower rice if you want a low-carb option. Just note that cooking times may vary.
Yes, you can increase the heat by adding more chili powder, hot sauce, or diced fresh peppers like jalapeños or serranos.
Yes! You can replace the tuna with canned salmon or mackerel, or even add cooked chicken or tofu for a protein boost.
More One-Pot Meals
Ground Beef & Sweet Potato Skillet
If you try this tuna chili recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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Tuna Chili
- Total Time: 50 minutes
- Yield: Serves 4-6 1x
Description
The ultimate tuna chili recipe made with pantry staples—packed with beans, peppers, and hearty vegetables. This easy, one-pot dish is healthy, comforting, and infused with warming spices for a satisfying meal.
Ingredients
- 2 teaspoons avocado oil
- 1 brown onion, chopped
- 1 medium red bell pepper (capsicum), chopped
- 1 medium green bell pepper (capsicum), chopped
- ½ -1 teaspoon hot chilli powder*
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 425g (15 oz) can tuna in spring water
- 400g (14 oz) can red kidney beans, drained
- 400g (14 oz) can black beans, drained
- 2 x 400g (14 oz) cans diced tomatoes
- ⅓ cup raw white rice
- ½ teaspoon salt, to taste
- 1 cup water
Instructions
- Heat the avocado oil in a pot over medium heat. Add the diced onion and bell peppers. Cook for a few minutes until softened. Add the spices, and toast for another minute until fragrant.
- Stir in the diced tomatoes, beans, tuna (and it's liquid), rice, salt and water. Mix everything well.
- Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 30 minutes, stirring every 10 minutes to prevent the rice from sticking to the bottom.
Notes
- Chilli Powder: I used pure ground hot chilli powder (not chili spice seasoning). If using chili seasoning add 2 teaspoons instead.*
- To Store: Refrigerate tuna chili in an airtight container for 3–4 days. Reheat in the microwave or on the stovetop.
- To Freeze: Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: ¼ recipe
- Calories: 320
- Sugar: 8.7g
- Fat: 3.9g
- Saturated Fat: 0.7g
- Carbohydrates: 46.6g
- Fiber: 8.8g
- Protein: 26.5g
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