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Veggie Skillet Chili

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 beef, crumbling it as it cooks, then proceed to Step 5.
Total Time40 minutes
Servings: 4
Author: Ruthy Kirwan

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.