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Vegetarian Skillet Chili Recipe

This vegetarian skillet chili is smoky, savory, and spicy. It's a great weeknight dinner option or weekend project.
Course Main Course
Cuisine American
Keyword american food, calabrian chili pasta, cast-iron skillet, chipotle, comfort food, cozy meals, easy dinners, fall recipes, slow cooking, smoky, spicy, vegetarian, vegetarian chili, weeknight dinner, winter
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 2 large servings
Calories 511kcal

Ingredients

Chili:

  • 3 tablespoons extra-virgin olive oil or canola oil
  • 4 garlic cloves finely minced
  • 1 small onion finely diced
  • 1 scallion thinly sliced
  • 1 stalk of celery finely diced
  • 1 carrot finely diced
  • 1 green pepper deseeded and diced
  • 2 chipotles chilies in adobo sauce finely chopped
  • 1 1/2 teaspoons sweet paprika avoid smoked or hot paprika
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons garlic powder
  • 2 teaspoons ground cumin
  • Pinch cinnamon
  • 1 teaspoon ground coriander
  • Salt and black pepper
  • 15.5 ounce can of pinto beans drained and rinsed
  • 14 ounce can of crushed fire-roasted tomatoes
  • 1 cup vegetable stock
  • 2 teaspoons miso paste

To serve:

  • Cheddar cheese grated
  • Sour cream
  • Chopped cilantro and scallions
  • Tortilla chips

Instructions

  • In a cold cast-iron skillet, add oil and garlic. Saute for 2 to 3 minutes until light golden-brown and aromatic. Add the onions, celery, carrot, scallion, and green peppers. Saute for 10 to 15 minutes until soft, translucent and golden-brown at the edges, stirring occasionally.
  • Reduce the heat to low, then add in the chipotle pepper and cook for 1 to 2 minutes.
  • Stir in the spices until incorporated. Season with a pinch of salt and pepper.
  • Stir in the pinto beans.
  • Add the crushed tomatoes, vegetable stock and miso paste. Stir to combine.
  • Bring mixture to a boil, then simmer on medium-low heat for at least 30 minutes to an hour. Season with salt and pepper and stir occasionally, scraping the sides as needed. Make sure nothing is sticking to the bottom of the pan.
  • After simmering, season again as needed.
  • Remove from the heat and divide chili amongst serving bowls. Top with desired toppings.
    Alternatively, for a fun presentation, serve the chili straight from the skillet. Top with desired toppings and dig in!

Notes

Storage: Chili will last 3 to 4 days in an airtight container stored in the refrigerator. Make sure to cool it down to room temperature before storing in a container!
How do I fix chili that tastes too acidic?
  • Typically, chili tastes too acidic from the canned tomatoes. This can happen if the brand of tomatoes are on the more acidic side, or if the chili hasn't simmered long enough. If you've simmered the chili for at least 30 minutes, and it still tastes quite acidic, there are a few fixes.
    • Add more spices: If you can barely taste the spices (maybe your spices are old, for example), spices like garlic powder, ground coriander, and ground cumin can help cut the acidity.
    • Add a pinch of cocoa powder: Unsweetened cocoa powder is a common ingredient added to chili. It sounds surprising, but it adds more depth and rounds out the flavors of the chili.
    • Add a pinch of baking soda: Start with 1/8 teaspoon of baking powder and stir it into the chili. It should help cut the acidity; if needed, add another 1/8 teaspoon.

Nutrition

Calories: 511kcal | Carbohydrates: 63g | Protein: 15g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 1794mg | Potassium: 982mg | Fiber: 18g | Sugar: 14g | Vitamin A: 2973IU | Vitamin C: 61mg | Calcium: 253mg | Iron: 8mg