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
Ingredients
- 1 tablespoon vegetable oil
- 1 yellow onion diced
- 2 carrot diced
- 2 cloves garlic minced
- 2 red bell pepper deseeded and diced
- 8 tomatillos peeled and diced
- 1 cup corn kernels
- 8 ounces sweet potato peeled and diced
- 2 cups chicken or vegetable broth
- 14 ounce canned black beans
- 14 ounce canned diced tomatoes
- ½ teaspoon paprika
- ½ teaspoon chipotle paste
- 1 teaspoon cumin
- ½ teaspoon salt
- sour cream to taste
- hot sauce to taste
- avocado diced, to taste
Instructions
Prep Ahead:
- Peel, dice, and prepare the vegetables as directed in the recipe. They can be stored together in a resealable bag or container until you’re ready to cook.
Prepare From Prepped:
- Heat the vegetable oil over medium heat in a large saucepan until the oil is shimmering.
- Add the prepared vegetables and cook, stirring occasionally, until the potatoes and carrots have started to soften, about 10 minutes.
- Add the remaining ingredients with the exception of the garnishes.
- Bring to a boil and then lower to a simmer and cook for 20 minutes, stirring occasionally, until fragrant and thickened slightly.
- Season and serve hot.
Make From Fresh:
- 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 chilli from heat and serve hot with garnishes.
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