Emergency Pantry Recipes: 15 Meals From Cans and Dry Goods (Stove or No-Cook)
Every recipe feeds four with whole cans, so nothing sits open, and most need one pot or no heat at all. Shopping list and fuel tips at the end.
- Halal throughout
- Chili scales to 12
- Egg-free pancakes
- Kid-friendly picks
Emergency pantry recipes turn the cans and dry goods already on the shelf into real meals when a storm knocks out the power or keeps everyone home for a week.
These 15 lean on what keeps: canned beans, fish and chicken, tomatoes, rice, pasta, oats, peanut butter and milk powder. They pair with the list of the best emergency foods to buy at the grocery store; its one-pot rice and bean bowl isn’t repeated here.
Quick answer
Three-bean chili, lentil soup, chicken and rice, chickpea curry, tuna pasta and salmon patties cook in one pot; chickpea tuna salad, black bean and corn salad, hummus, overnight oats and energy bites need no heat.
Serves: 4 each, from whole cans
Stove: outdoors only
How These Emergency Pantry Recipes Work
Every recipe serves 4 and uses whole cans, because an opened can without a fridge lasts about 2 hours. For which cans to stock, see the best canned foods for emergencies; for the full pantry plan, the best emergency foods list.
Each card shows a heat tag: Stove needs one burner on an outdoor stove, No-cook needs none, and Stove or no-cook works both ways. Times are hands-on plus cooking.
Stove recipes are for outdoors only. Camp stoves and grills give off carbon monoxide, so they never go inside the house, a garage or a closed porch.
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KitchenAid Classic Multifunction Can Opener
Most of these recipes start by opening a can. A manual opener with a big turning knob works in the dark and with no power at all.
Check Price on Amazon →15 Emergency Pantry Recipes From Cans and Dry Goods
Three groups, like the dividers in a recipe box. No. 1, the chili, has a full card that scales to 8 or 12 servings for feeding neighbors.
One-Pot DinnersNo. 1–8
Three-Bean Pantry Chili
Kidney, black and pinto beans simmered with tomatoes, corn and a short spice list: whole cans only, so nothing sits open. Tap a size and every amount changes.
How many servings?
Ingredients
- 1 tbsp2 tbsp3 tbsp cooking oil
- 1 tbsp2 tbsp3 tbsp chili powder
- 1 tsp2 tsp1 tbsp ground cumin
- ½ tsp1 tsp1½ tsp smoked paprika
- ½ tsp1 tsp1½ tsp garlic powder
- ½ tsp1 tsp1½ tsp onion powder
- 1 can (15 oz)2 cans3 cans kidney beans, drained and rinsed
- 1 can (15 oz)2 cans3 cans black beans, drained and rinsed
- 1 can (15 oz)2 cans3 cans pinto beans, drained and rinsed
- 1 can (14.5 oz)2 cans3 cans diced tomatoes (fire-roasted or plain), with juice
- 1 can (8 oz)2 cans3 cans tomato sauce
- 1 can (15 oz)2 cans3 cans sweet corn, drained
- ½ cup1 cup1½ cups water or broth
- ½ tsp1 tsp1½ tsp salt, to taste
- ¼ tsp½ tsp¾ tsp black pepper
- crushed crackers or tortilla chips, to serve (optional)
No stove? Every can here is already cooked. Stir the spices into the tomato sauce, add the drained cans and let it stand 10 minutes so the spices soften, then eat at room temperature.
Instructions
Bloom the spices
Warm the oil in a 3-quart saucepana 6-quart potan 8-quart pot over medium heat. Stir in the chili powder, cumin, paprika, garlic and onion powder for 30 seconds.
Add the cans
Add the beans, the tomatoes with their juice, the tomato sauce, corn, water, salt and pepper. Bring to a simmer, about 3 to 45 to 67 to 8 minutes.
Simmer
Simmer uncovered for 152025 minutes, stirring now and then, until thick. Taste and add salt.
Serve
Ladle into bowls and top with crushed crackers. Eat within 2 hours; chill any leftovers by then.
Nutrition (approximate, per serving)
One of 4 servings, about 2 cups, before toppings. Estimated from standard values for the ingredients as written.
Lentil Soup From Dry Lentils
You need
- 2 tbsp cooking oil
- 1 tsp cumin, plus ½ tsp each garlic and onion powder
- 1 cup dry brown or green lentils, rinsed
- 1 can diced tomatoes (14.5 oz)
- 4 cups broth plus 1 cup water
- 1 can peas and carrots (15 oz), drained
- 1 tbsp lemon juice, and salt to taste
Method
- Warm the oil in a large pot; stir in the spices for 30 seconds.
- Add the lentils, tomatoes, broth and water. Boil, cover and simmer 25 to 30 minutes.
- Stir in the vegetables for 5 minutes, then the lemon juice and salt.
More like this: the full lentil soup recipe.
Chicken and Rice Skillet
You need
- 1 tbsp cooking oil
- 1 cup long-grain white rice
- 1 tsp each garlic powder and smoked paprika, ½ tsp salt
- 2 cups broth
- 2 cans halal canned chicken (5 oz each), drained
- 1 can peas and carrots (15 oz), drained
Method
- Toast the rice and spices in the oil for 2 minutes.
- Add the broth, boil, then cover and simmer on low for 18 minutes.
- Off the heat, fold in the chicken and vegetables; cover 5 minutes.
Pasta With Canned Tomato Sauce
You need
- 1 lb penne or other short pasta
- 2 tbsp cooking oil
- 1 tsp each garlic powder and Italian seasoning, a pinch of chili flakes
- 1 can crushed tomatoes (28 oz)
- 1 tsp sugar, ½ tsp salt
Method
- Simmer everything but the pasta, covered, for 10 minutes; keep the lid on.
- Boil the pasta until tender; save ½ cup water and drain.
- Toss with the sauce, loosening it with the pasta water.
Salmon Patties
You need
- 1 can salmon (14.75 oz), drained, large bones removed
- 1 cup crushed crackers (about 24)
- ⅔ cup potato flakes plus ⅔ cup hot water (or 2 eggs)
- 1 tbsp lemon juice, ½ tsp garlic powder, pepper
- 3 tbsp cooking oil, for frying
Method
- Mash the salmon, soft bones and all, with everything but the oil.
- Shape into 8 patties about ½ inch thick.
- Fry in the oil over medium heat 3 to 4 minutes a side, until golden.
Coconut Chickpea Curry
You need
- 1 tbsp cooking oil
- 1 tbsp curry powder, ½ tsp each cumin and ground ginger
- 1 can diced tomatoes (14.5 oz)
- 1 can coconut milk (13.5 oz)
- 2 cans chickpeas (15 oz each), drained
- 1 tbsp lemon juice, ½ tsp salt
- 1 cup rice, cooked first, to serve
Method
- Cook the rice and keep it covered. Fry the spices in the oil 30 seconds.
- Add the tomatoes, coconut milk and chickpeas; simmer uncovered 15 minutes.
- Season with lemon juice and salt; spoon over the rice.
Tuna Pasta
You need
- 12 oz small shells or elbows
- 2 cans tuna (5 oz each), drained
- 1 can peas and carrots (15 oz), drained
- 3 tbsp cooking oil
- 2 tbsp lemon juice, 1 tsp garlic powder, ½ tsp salt
Method
- Boil the pasta until tender; save ½ cup water and drain.
- Off the heat, toss in everything else.
- Loosen with the pasta water and serve warm.
Peanut Noodles
You need
- 8 oz thin spaghetti
- ½ cup peanut butter
- 3 tbsp soy sauce (halal-certified) or coconut aminos
- 1 tbsp honey
- 1 tbsp vinegar, ½ tsp garlic powder
- 1 can sweet corn (15 oz), drained
Method
- Cook the spaghetti; save ½ cup of the hot water.
- Whisk the sauce ingredients with the hot water until smooth.
- Toss with the noodles and corn. Good warm or at room temperature.
No-Cook MealsNo. 9–11
Chickpea Tuna Salad
You need
- 1 can chickpeas (15 oz), drained
- 2 cans tuna (5 oz each), drained
- 1 can sweet corn (15 oz), drained
- 3 tbsp cooking oil
- 2 tbsp lemon juice, ½ tsp each garlic powder and salt
- crackers or tortillas, to serve
Method
- Roughly mash half the chickpeas with a fork.
- Stir in everything else.
- Pile onto crackers or into tortillas; eat within 2 hours.
Black Bean and Corn Salad
You need
- 2 cans black beans (15 oz each), drained and rinsed
- 1 can sweet corn (15 oz), drained
- 1 can diced tomatoes (14.5 oz), drained
- 3 tbsp cooking oil
- 2 tbsp vinegar or lemon juice
- 1 tsp cumin, ½ tsp each chili powder and salt
Method
- Whisk the oil, vinegar and spices in a bowl.
- Add the beans, corn and tomatoes and toss.
- Rest 10 minutes; scoop up with crackers or tortillas.
Hummus From Canned Chickpeas
You need
- 1 can chickpeas (15 oz), drained, 3 tbsp liquid saved
- 3 tbsp tahini or smooth peanut butter
- 2 tbsp lemon juice
- 2 tbsp cooking oil
- ½ tsp each garlic powder, cumin and salt
Method
- Mash the chickpeas with a fork until mostly smooth; no blender needed.
- Beat in the rest, adding saved liquid to loosen.
- Serve with crackers, tortillas or canned vegetables.
Breakfasts and SweetsNo. 12–15
Overnight Oats With Powdered Milk
You need
- 2 cups rolled oats
- 1½ cups water, plus 1 cup in the morning
- ½ cup raisins, ½ tsp cinnamon, a pinch of salt
- ⅔ cup whole milk powder
- 2 tbsp honey
Method
- At night, stir the oats, 1½ cups water, raisins and spices in a covered bowl; keep it cool.
- In the morning, whisk the milk powder into 1 cup water.
- Stir the milk and honey into the oats and eat.
The milk goes in last, so nothing dairy sits out overnight.
Pantry Pancakes
You need
- 2 cups all-purpose flour
- ⅔ cup whole milk powder
- 2 tbsp sugar, 4 tsp baking powder, ½ tsp salt
- 1¾ cups water
- 3 tbsp cooking oil, plus more for the pan
Method
- Whisk the dry ingredients together.
- Stir in the water and oil until just combined; rest 5 minutes.
- Cook ¼-cup scoops on an oiled pan over medium heat, 2 minutes, then flip for 1 to 2. Makes 12.
Stovetop Rice Pudding
You need
- ½ cup long-grain white rice, plus 2 cups water
- ⅔ cup whole milk powder whisked into 2 cups water
- ⅓ cup sugar, a pinch of salt
- ¼ cup raisins, ½ tsp cinnamon
Method
- Simmer the rice in the water, covered, for 15 minutes.
- Add the milk, sugar and salt; simmer uncovered, stirring, 15 to 20 minutes, until thick.
- Stir in the raisins and cinnamon. Eat warm, within 2 hours.
Peanut Butter Energy Bites
You need
- 1 cup rolled oats
- ½ cup peanut butter or sunflower seed butter
- ⅓ cup honey
- ¼ cup whole milk powder
- ⅓ cup raisins, ½ tsp cinnamon
Method
- Stir everything together until it holds when pressed.
- Roll into 16 balls, about 1 tablespoon each.
- Keep covered and cool; eat within a week. No honey for babies under 12 months.
More like this: protein balls for kids.
Pantry Shopping List for All 15 Recipes
Totals for cooking each recipe once, with the recipe numbers that use each item: 30 cans in all.
Cans
| Item | For all 15 | No. |
|---|---|---|
| Chickpeas (15 oz) | 4 cans | 6, 9, 11 |
| Black beans (15 oz) | 3 cans | 1, 10 |
| Kidney beans (15 oz) | 1 can | 1 |
| Pinto beans (15 oz) | 1 can | 1 |
| Sweet corn (15 oz) | 4 cans | 1, 8, 9, 10 |
| Diced tomatoes (14.5 oz) | 4 cans | 1, 2, 6, 10 |
| Crushed tomatoes (28 oz) | 1 can | 4 |
| Tomato sauce (8 oz) | 1 can | 1 |
| Peas and carrots (15 oz) | 3 cans | 2, 3, 7 |
| Tuna (5 oz) | 4 cans | 7, 9 |
| Salmon (14.75 oz) | 1 can | 5 |
| Halal canned chicken (5 oz) | 2 cans | 3 |
| Coconut milk (13.5 oz) | 1 can | 6 |
Dry goods
| Item | For all 15 | No. |
|---|---|---|
| Long-grain white rice | 2½ cups | 3, 6, 14 |
| Dried pasta and thin spaghetti | 36 oz (about 2¼ lb) | 4, 7, 8 |
| Dry brown or green lentils | 1 cup | 2 |
| Rolled oats | 3 cups | 12, 15 |
| All-purpose flour | 2 cups | 13 |
| Whole milk powder | 2¼ cups | 12, 13, 14, 15 |
| Instant mashed potato flakes | ⅔ cup | 5 |
| Peanut butter | about 1¼ cups (one 16 oz jar) | 8, 11, 15 |
| Raisins | about 1 cup | 12, 14, 15 |
| Crackers | 1 sleeve, plus a box to serve | 5, 9, 10, 11 |
| Tortillas | 1 pack, to serve | 9, 10, 11 |
Flavor and baking
| Item | For all 15 | No. |
|---|---|---|
| Broth, vegetable or halal chicken | 6 cups (1½ cartons of 32 oz) | 2, 3 |
| Cooking oil | 25 tbsp (about 1½ cups) | 1, 2, 3, 4, 5, 6, 7, 9, 10, 11, 13 |
| Honey | about ½ cup | 8, 12, 15 |
| Sugar | about ½ cup | 4, 13, 14 |
| Bottled lemon juice | 9 tbsp (about ½ cup) | 2, 5, 6, 7, 9, 11 |
| Vinegar | 3 tbsp | 8, 10 |
| Soy sauce (halal-certified) or coconut aminos | 3 tbsp | 8 |
| Baking powder | 4 tsp | 13 |
| Spices | Italian seasoning, chili flakes, chili powder, cinnamon, cumin, curry powder, garlic powder, ginger, onion powder, smoked paprika, salt, pepper | most |
Iberia Jasmine Rice, Long Grain White, 18 lb
The rice under the curry, the chicken skillet and the rice pudding: an 18 lb bag, labelled halal.
Check Price on Amazon →
High Plains Pinto Beans, 10 lb Bag
For when the chili moves from canned to dry beans: soak 8 to 12 hours, then simmer about 1 to 1½ hours.
Check Price on Amazon →
Hoosier Hill Farm Whole Milk Powder, 1 lb
Behind the overnight oats, pancakes, rice pudding and energy bites. About ⅓ cup whisked into a cup of water makes milk; keep the jar cool and dry.
Check Price on Amazon →Fuel-Saving Tips for Cooking Without Power
These habits stretch every canister on an outdoor stove; more set-ups are in how to cook without electricity.
One pot, one burner
Choose recipes that finish in one pot, like the chili, curry and chicken skillet.
Lids on
A covered pot boils faster and simmers on a lower flame. Don’t lift it to check.
Soak dry beans
An 8 to 12 hour soak cuts pinto beans to about 1 to 1½ hours of simmering. Lentils need no soak.
Let the heat finish
Rice can stand covered off the heat for its last 5 to 10 minutes.
Thin pasta
Thin spaghetti and small shapes cook in about half the time of thick ones.
Warm, don’t cook
Canned food is already cooked and only needs warming. Empty it into a pan first.
Out of the wind
A sheltered spot outdoors keeps the flame under the pot instead of around it.
Boil once, use twice
Keep extra hot water in an insulated bottle for tea, oats or milk powder.
Carbon monoxide: the gas has no smell and builds up fast indoors. Cook outdoors, away from doors, windows and vents, and keep a battery-powered carbon monoxide alarm inside.
Gas One GS-3400P Dual Fuel Portable Camping Stove
One burner runs every stove recipe here, from pancakes to chili. Butane, or propane with the included regulator. Set it up outdoors only, on a steady table.
Check Price on Amazon →
Chef Master Butane Fuel Canisters, 8 oz (4-Pack)
Four 8 oz canisters. One-pot recipes with the lid on stretch each canister across several meals; store them cool, away from the food shelf.
Check Price on Amazon →Emergency Pantry Recipes: FAQ
What can I make with only canned food?
Three-bean chili, chickpea curry, chickpea tuna salad, black bean and corn salad, hummus and a chicken and rice skillet all start from cans. Most need one pot or none.
What are easy emergency recipes that need no cooking?
Chickpea tuna salad, black bean and corn salad, hummus, overnight oats and peanut butter energy bites. Canned beans and fish are already cooked, so the three-bean chili is safe at room temperature too.
How do you cook pantry meals when the power is out?
Outdoors on a camp stove, a grill side burner or a rocket stove, never indoors, in a garage or on a closed porch, because of carbon monoxide. Choose one-pot recipes, keep lids on and cook only what gets eaten at one meal.
Can you eat canned beans without cooking them?
Yes. Canned beans are fully cooked during canning, so they are safe straight from the can. Rinsing cuts salt and starch; when water is short, just drain them. Dry beans are different: they must be soaked and boiled until tender.
How do you make milk from powdered milk?
Whisk about ⅓ cup of whole milk powder into 1 cup of safe water, or follow the label, since brands vary. Once mixed, treat it like fresh milk: without a fridge, use it within 2 hours.
What pantry staples should I keep for emergency recipes?
Canned beans, chickpeas, tomatoes, corn, tuna, salmon and chicken; rice, pasta, oats, lentils and flour; peanut butter, milk powder, oil, honey, broth, baking powder and a few spices. The shopping list above totals them.
How long do cooked leftovers last without a fridge?
About 2 hours at room temperature, or 1 hour above 90°F, according to USDA guidance. Without a working fridge or a cooler kept cold with ice, cook only what gets eaten at one meal.
Can you make pancakes without eggs or fresh milk?
Yes. Flour, milk powder, sugar, baking powder, salt, water and oil make a light, egg-free pancake; the baking powder does the lifting. Rest the batter 5 minutes and cook on an oiled pan over medium heat.
How do you cook dry beans with less fuel?
Soak them 8 to 12 hours first, which shortens the simmer to about 1 to 1½ hours for pintos, and keep the lid on and the flame low. In an outage, canned beans are the easier choice: they only need warming.
What is the cheapest emergency pantry meal?
Lentil soup and rice-and-bean meals made from dry goods usually cost the least per serving: dry lentils, rice and beans are among the cheapest calories in the store.
Are these emergency pantry recipes halal?
Yes: every ingredient is halal as written, with halal canned chicken, fish, beans and vegetable or halal chicken broth. Check the labels on canned chicken, broth and soy sauce for halal certification where it matters to the household.
What can I make with canned chickpeas?
Hummus mashed by hand, coconut chickpea curry, chickpea tuna salad, or a handful added to soup and chili. A few spoonfuls of the can liquid loosen hummus.
Can kids eat these emergency pantry meals?
Most are child-friendly: peanut noodles, pancakes, rice pudding, chicken and rice and the energy bites. Keep the spice gentle, swap sunflower seed butter for peanut butter where there are nut allergies, and skip honey for babies under 12 months.
More for the Pantry Shelf
More from the same staples.
Long-Term Food Storage
Keep the rice, beans and oats fresh for years. Read the guide → BudgetEmergency Food on a Budget
Build the pantry a few cans at a time. Read the plan → LentilsLentil Soups and Stews
More pots from a bag of lentils. See the soups → One PotChicken Lentil Soup
A hearty pot for a normal week. See the recipe → OatsPumpkin Pie Oats
A cozy bowl from the same rolled oats. See the recipe → Cozy NightsSoups for Cozy Nights
Warm bowls for cold evenings. See the soups →Back to the full list: Best Emergency Foods to Buy at Your Grocery Store
Keep these emergency pantry recipes with the cans, and the shelf turns into dinner.
See the Full Emergency Food List →
Stocking up first? Start with the best canned foods for emergencies.
