Small Batch Chili (for Two!)

Small batch chili in a cast-iron skillet with tortilla chips, lime, and sour cream.

5 from 2 votes

This one-pot small batch chili for two is ultra flavorful and bursting with spices, notes of smoky chipotle, vegetables, and plenty of pinto beans.

Prep Time15

Cook Time50

Total Time1 5

Servings: large servings

Calories: 511kcal

Author: Karishma Pradhan

Equipment

10-inch Cast Iron Skillet or a small dutch oven

Ingredients

For the Chili:

3 tablespoons extra-virgin olive oil or canola oil
4 garlic cloves finely minced
1 small onion finely diced
1 stalk celery finely diced
1 medium green pepper deseeded and diced
2 chipotles chiles in adobo sauce drained and finely chopped
1 teaspoon smoked paprika mild
1 teaspoon dried oregano
1 teaspoon garlic powder
1 ½ teaspoons ground cumin
¾ teaspoon ground coriander
Pinch cinnamon
Salt and black pepper
15.5 ounce can pinto beans drained and rinsed
14 ounce can 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

To a cold cast-iron skillet, add 3 tablespoons extra-virgin olive oil and minced 4 garlic cloves. Set over medium heat, and saute for 2 - 3 minutes until light golden-brown and aromatic.
Add the diced 1 small onion, 1 stalk celery, and 1 medium green pepper. Saute, stirring occasionally, for 10 - 15 minutes until onions are translucent, and aromatics are soft and golden-brown at the edges.
Remove from the heat, then stir in 2 chipotles chiles in adobo sauce, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 ½ teaspoons ground cumin, ¾ teaspoon ground coriander, and a Pinch cinnamon, salt, and black pepper. Saute for 1 - 2 minutes.
Add 15.5 ounce can pinto beans, 14 ounce can crushed fire-roasted tomatoes, 1 cup vegetable stock and 2 teaspoons miso paste. Stir to combine.
Set back over medium-high heat, bring mixture to a boil, then simmer over medium-low heat for at least 30 minutes up 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.
Note: After simmering, adjust seasonings as needed, adding more salt and/or spices as desired.
Remove from the heat. 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

If your chili tastes too acidic even after simmering, mellow it out with a teaspoon of brown sugar or a pinch (¼ teaspoon) of baking soda. Alternatively, amp up the flavors with extra garlic powder or a bit of chili powder.

Storage Instructions:

Fridge: Chili will last 3 - 4 days in an airtight container stored in the refrigerator.
Freezing: For long-term storage, make a double batch and freeze an extra portion of chili in a sealed Ziploc freezer bag for 1 - 2 months. To thaw, defrost the bag in a bowl overnight in the fridge, then gently reheat on the stove.

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