This vegetarian skillet chili is smoky, savory, and spicy. It's a great weeknight dinner option or weekend project.
Course Main Course
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 15minutes
Cook Time 50minutes
Total Time 1hour5minutes
Servings 2large servings
3tablespoonsextra-virgin olive oil or canola oil
4garlic clovesfinely minced
1small onionfinely diced
1stalk of celeryfinely diced
1green pepperdeseeded and diced
2chipotles chilies in adobo saucefinely chopped
1 1/2teaspoonssweet paprikaavoid smoked or hot paprika
1 1/2teaspoonsgarlic powder
Salt and black pepper
15.5ouncecan of pinto beansdrained and rinsed
14ouncecan of crushed fire-roasted tomatoes
Chopped cilantro and scallions
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!
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.