Small Batch Chili for Two

This vegetarian small batch chili for two is ultra flavorful and bursting with spices, smoky chipotle, vegetables, and plenty of pinto beans. Rich, hearty, and oh-so comforting, it’s an easy one-pot meal that gently simmers in a cast-iron skillet.

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There are a few dishes I always look forward to making during the fall and winter months of the year. My spicy vodka rigatoni is comfort food heaven, this Mediterranean chickpea soup is full of flavor, and this lamb ragu is equally cozy and delicious.

But my favorite meal has got to be a batch of hearty chili! It’s warm, and full of flavor and spice! But to be honest, my favorite part of making a nice pot of chili is loading it up with toppings like sour cream, tortilla chips, cheddar cheese, and cilantro.

👩🏽‍🍳 Cook’s Notes

I took my favorite parts of my classic chili recipe and added a few twists to make my *best* version yet! Though this recipe is designed for small batches, it doesn’t compromise on flavor in the slightest.

• Smoky flavors: Chipotle chilies add a ton of flavor! And fire-roasted tomatoes give the chili a nice depth.
• Faster cooking time: Cooking this homemade chili in a cast-iron skillet allows for better heat retention and faster evaporation, producing more flavor in a shorter amount of time. If you’d like, you can serve the chili right in the skillet as a fun presentation loaded with all the toppings! It makes a weeknight dinner for two much more exciting.

This is also a great recipe if you’re serving a lot of other snacks for a football game or movie night and want appetizer-sized portions! For more game day snacks, try my sour cream and chive dip, butter beans hummus, or garlic pumpkin cheesy bread.

Ingredient Notes

• Pinto beans: Canned beans make this appropriate for a weeknight dinner. I love using pinto beans as they’re super creamy, but feel free to use a combination of beans you like. A mix of kidney beans, pinto beans, and black beans would be great, too.
• Canned chipotle chiles in adobo sauce: These chipotle chiles have lots of smokiness and are coated in a tangy, spicy sauce. I add just two of these to the chili, as they can be quite spicy! You should be able to find a can of these at your standard grocery store or supermarket, typically in the international aisle.
• Miso paste: A bit of miso paste helps round out the chili and add some umami. I love adding miso to vegetarian dishes, as it has such a complex depth of flavor. 

For a full list of ingredients and quantities, refer to the recipe card.

How to Make This Recipe

Step 1: Over medium heat, saute the aromatics until they’re golden-brown and softened. The key here is to get some flavor, so golden-brown (but not burnt) edges are a must.

Step 2: Turn the heat off, then add the chipotle chiles and spices, and stir to combine. Saute for a minute, just to “activate” and toast the spices.

Step 3: Stir in the crushed tomatoes, vegetable stock, and miso paste.

Step 4: Add the beans.

Step 5: Bring to a boil over medium-high heat, then reduce the heat and simmer over medium-low heat for at least 30 minutes (preferably an hour). If you find that it’s splattering, cover it with a lid.

Step 6: Top with fresh cilantro, and serve with your favorite toppings.

Topping Ideas

• Creamy: Grated cheddar or pepper jack cheese makes the chili nice and creamy. A dollop of sour cream helps cut the acidity and spice of the chili. Don’t have sour cream? Sub in greek yogurt with a bit of lime juice. I do this all the time, and it’s a great swap!
• Crunchy: I love to crush some tortilla chips and top them with the chili for a little bit of crunch. Fritos corn chips would be great, too!
• Fresh: Freshly chopped cilantro, thinly sliced scallions, finely chopped onion for a bit of heat. 
• Acidic: A squeeze of lime juice or pickled red onions will add a bit of acidity.
• Spicy: Try pickled jalapenos or a dab of hot sauce.