This quick and simple skillet chili is loaded with vegetables! It’s super customizable as well; you can add ground beef, if you’d like, or punch up the flavor with beer added in for the stock. Play around with your vegetables, add in extra seasonings; this is a great recipe to use up what you’ve got in your kitchen and still get on the table in time for a weeknight meal.
Making this skillet chili in a skillet or pan means there’s more surface area to cook on; therefore the vegetables cook faster, meaning the chili comes together quickly and on your table much faster than simmering a pot on the stove for a few hours.
The real base of this skillet chili is in the sweet potatoes and black beans, which add heft to the chili. That way, you can easily go meat-free without needing meat to do any of the heavy lifting flavor-wise. I used fresh corn, but feel free to sub in frozen corn if that’s all you have on hand. Adding corn brings little pops of sweetness to this skillet chili that really complements the black beans.
If you want to add beer to this chili, then swap it out in equal parts to the stock. After you add it to the skillet chili, the alcohol will cook off over the course of cooking, but you may want to give it whift just to make sure! I would recommend using something dark and heavy, like a brown ale.
This skillet chili is cooked in a skillet instead of simmering for a few hours in a pot. It comes together quickly, making it a perfect weeknight dish! It's also super customizable - you can add in ground beef if you're not in a vegetarian mood, and swap some of the stock for a dark beer to punch up the flavor. If you want to add ground beef, add it in after Step 4, after the pan has been deglazed. Brown the bef, crumbling it as it cooks, then proceed to Step 5.
Serve with your favorite garnishes, like sour cream, corn chips, hot sauce, and cheese!
- 1 tablespoon vegetable oil
- 8 oz peeled sweet potatoes about 1 cup
- 2 large carrots, peeled and diced
- 1 medium white onion, diced
- 3-4 cloves garlic, minced
- 2 large bell peppers, seeds and ribs removed, diced about 2 cups
- 1 1/2 cups diced tomatillo about 8-10 small
- 16 oz vegetable or beef stock/broth
- 15.5 oz cooked canned black beans or 1 heaping cup
- 14.5 oz canned diced tomatoes
- 1 cup corn kernels
- 1/2 teaspoon paprika
- 1/2 teaspoon ground chiptole powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- sour cream
- shredded cheese
- hot sauce
- corn chips
- diced avocado
Begin by heating the vegetable oil over medium heat in a large skillet, until shimmering
Add the sweet potatoes, carrots, and onions and cook until the onions are cooked through and the potatoes and carrots have started to soften, about 5-8 minutes.
Add the garlic, bell peppers and diced tomatillos and stir to combine, cooking until the garlic has whitened and become fragrant, about 1-3 minutes.
Deglaze the pan with the stock, scraping up any brown bits from the bottom of the pan with a wooden spoon.
Add the black beans, diced tomatoes, corn, paprika, chipotle powder, salt and cumin, then stir to combine. Turn the heat down to low and simmer for 20 minutes, until all the vegetables have cooked through and softened. Stir occasionally.
Remove chili from heat and serve hot with garnishes.