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.
Veggie Skillet Chili
Dry Goodsvegetable oil1
red bell pepper2
Extra Itemssour cream
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.
- 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.
Prep it for later:
1. Chop the sweet potatoes, carrots, and onions, combine, and store in a resealable bag or container.
2. Chop the garlic, bell pepper, and tomatillos and combine, and store in a resealable bag or container.
3. Combine the black beans, diced tomato, corn, paprika, chipotle powder, salt, and cumin in a resealable bag or container.
Bags or containers of prepared ingredients will last in the fridge for up to 3 days, and the freezer for 3 months. If using a resealable bag, squeeze out as much air as you can, to stop discoloring.
1 bag or container of sweet potatoes, carrots, and onions
1 bag or container of garlic, bell pepper, and tomatillos
1 bag or container of black beans, diced tomato, corn, paprika, chipotle powder, salt, and cumin
1 cube or cup of vegetable or chicken broth
Prepare from prepped:
1. Thaw ingredients as necessary.
2. Cook as directed in instructions, and serve with your desired garnishes.
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