Vegetarian Skillet Chili

Vegetarian Skillet Chili

If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.

Ingredients

  • 1 lime
  • 1 red onion or shallot

    thinly sliced

  • Large pinch of kosher salt
  • Small pinch of granulated sugar
  • Olive or grapeseed oil
  • 1 large onion

    chopped

  • 3 garlic cloves
    or to taste, minced
  • 1 teaspoon chile powder
    plus more to taste
  • 1 teaspoon dried oregano
    plus more to taste
  • 2 cans beans

    drained, 15-ounce

  • 1 can diced tomatoes with their juices

    15-ounce

  • Kosher salt
  • Fresh cilantro

    diced avocado and sour cream, for garnish, optional

Directions

  1. 1

    Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.

  2. 2

    Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.

  3. 3

    Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.

Vegetarian Skillet Chili

Vegetarian Skillet Chili

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About this Recipe

Craving a hearty, satisfying vegetarian meal that comes together with minimal fuss? This Vegetarian Skillet Chili is your new weeknight hero, built entirely from pantry staples.

What makes this chili stand out is its clever use of ingredients you likely already have on hand, transforming simple cans of beans and tomatoes into a deeply flavored dish. The bright, tangy kick from homemade pickled onions, though optional, elevates every bite, offering a delightful contrast to the rich, savory beans.

You're in for a comforting, robust bowl of chili, brimming with tender beans and savory diced tomatoes. The aromatic base of onion and garlic, infused with warm chile powder and earthy oregano, creates a classic chili profile that's both familiar and incredibly satisfying. While simple to prepare, the flavors are complex and inviting, making it feel like a labor of love without the effort. This chili is naturally hearty and fulfilling, perfect for a cozy evening meal.

Don't have a red onion for pickling? A shallot works beautifully for the tangy component. If you prefer, pickled peppers make a fantastic substitute for the pickled onions. For an extra layer of flavor and texture, feel free to sauté a chopped bell pepper or jalapeño with the main onion. And for an elegant touch, grate some lime zest into your sour cream garnish before juicing the lime for the pickles.

This Vegetarian Skillet Chili is ideal for a comforting weeknight dinner, especially when you need a meal that's both nourishing and easy. Serve it hot, generously garnished with fresh cilantro, diced avocado, and a dollop of cool sour cream to complete the experience.

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