Vegetarian Skillet Chili: Simple One-Pan Recipe

There's something about a warm, hearty bowl of vegetarian skillet chili that feels like a big hug on a chilly day. This simple one-pan recipe is not just a cozy meal; it's packed with flavor and nutrients, making it perfect for any night of the week. Plus, you can whip it up in no time, and who doesn't love a dish that saves on the cleanup?

What makes this vegetarian skillet chili stand out is the rich blend of spices and fresh ingredients. It's loaded with portobello mushrooms, which add a meaty texture, while the combination of beans and fire-roasted tomatoes brings all the comforting vibes you crave. Whether you're cooking for yourself or a crowd, trust me, this chili is sure to impress.

And here's the deal-one pro tip to elevate your skillet chili is to let it simmer a bit longer than usual. This extra time helps the flavors meld beautifully, creating a depth that you just can’t rush. So let's dive in and get cooking!

Why You'll Love This Recipe

This vegetarian skillet chili is a game-changer for meatless meals. It's hearty enough to satisfy even the most devout carnivores while being super easy to make. The beauty of this dish is that you can toss it all together in one pan, making it a breeze for busy weeknights or lazy weekends.

The flavor profile is vibrant and dynamic, thanks to the combination of spices and fresh vegetables. The fire-roasted tomatoes add a smoky sweetness, while the jalapeños give it a nice kick. And let’s not forget the toppings-shredded cheese and creamy avocado take it to the next level, making every bowl a delightful experience.

Ingredients & Tools You'll Need

To make this vegetarian skillet chili, you’ll need a handful of fresh ingredients and some pantry staples. Grab some olive oil, portobello mushroom caps, a red bell pepper, and a jalapeño for a flavorful base. You'll also want diced onions and garlic to really amp up the aroma in your kitchen.

For the beans, great Northern beans are my go-to, but you can swap in whatever you have on hand. Fire-roasted diced tomatoes and vegetable broth add that comforting, hearty essence. Oh, and don’t skimp on the spices-ground cumin and coriander are key to that signature chili flavor.

I like to load up on toppings like shredded cheese, avocado, and fresh cilantro to finish things off right.

How To Make It

Making this vegetarian skillet chili is as straightforward as it gets, and trust me, you’ll want to savor every step. The beauty of this dish is in its simplicity, yet the flavors are anything but bland. So, roll up your sleeves, and let’s get started!

Preparation

First things first, let’s get everything prepped. Start by chopping up your mushrooms, bell pepper, jalapeño, onion, and garlic. Having everything ready to go makes the cooking process so much smoother.

You’ll want to dice the onion and garlic finely so they can release their flavors quickly.

Next, drain and rinse those great Northern beans and set them aside. This step is crucial to keep the dish from getting too mushy. While you're at it, make sure to have your vegetable broth and fire-roasted tomatoes within arm's reach.

This way, you can keep the cooking rhythm going without any interruptions.

Cooking

Now it’s time to heat things up! Pour the olive oil into a large cast-iron skillet over medium-high heat. Once it's shimmering, toss in the chopped mushrooms.

Let them cook undisturbed for about five minutes until they turn a lovely brown. This step is key to getting that rich flavor.

After the mushrooms are browned, stir in the bell pepper, jalapeño, onion, and garlic, cooking them until tender. You’ll know it’s time to move on when the kitchen smells amazing, and the veggies are soft. Then, mix in the tomato paste and cook it for about a minute to caramelize.

This is where the magic happens-trust me, it’s worth it!

Next, add in the drained beans, fire-roasted diced tomatoes (don’t drain these), vegetable broth, cumin, coriander, and a bit of kosher salt. Bring this beautiful mixture to a boil, then reduce the heat and let it simmer for about ten minutes. Keep an eye on it, stirring occasionally, until it thickens slightly.

You’ll see the colors deepen and the aroma fill your home!

Once it’s done, stir in some fresh cilantro and season with additional salt to taste. The vibrant colors and the smell will have you drooling at this point.

Serving & Variations

When it comes to serving, don’t skimp on the garnishes. Top your chili with shredded Cheddar cheese, chopped avocado, and a few slices of jalapeño for an extra kick. Pair it with some crusty bread or warm tortillas, and you’ve got a meal that’s sure to satisfy.

Feel free to mix things up and customize this chili to your liking. Want it spicier? Add more jalapeños or a dash of cayenne pepper.

If you’re looking to up the veggie factor, throw in some zucchini or corn. A common consensus among home cooks is to double the recipe because leftovers taste even better the next day, making it ideal for meal prep.

Wrapping Up

This vegetarian skillet chili is not just a meal; it’s an experience. With its rich flavors and simple preparation, it’s perfect for any occasion-whether you're cooking for a crowd or just treating yourself on a quiet night in. So grab your skillet and let the deliciousness unfold!

Recipe created by Cooking With Clint for Trust Me Try It.

Vegetarian Skillet Chili: Simple One-Pan Recipe

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Ingredients

• 2 Tbsp. olive oil
• 1 lb. portobello mushroom caps (about 5 caps), chopped (about 5 cups)
• 1 red bell pepper, chopped (about 1 cup)
• 1 jalapeño chile, seeded (if desired) and chopped (about 1 Tbsp.)
• 1 white onion, diced (about 1 cup)
• 2 garlic cloves, finely chopped (2 Tbsp.)
• 3 Tbsp. tomato paste
• 2 (15-oz.) cans great Northern beans, drained and rinsed
• 1 (14.5-oz.) can fire-roasted diced tomatoes, undrained
• 2 cups vegetable broth
• 2 tsp. ground cumin
• 2 1/2 tsp. ground coriander
• tsp. kosher salt, plus more to taste
• 2 Tbsp. chopped fresh cilantro, plus more for garnish
• Garnishes: shredded Cheddar cheese, chopped avocado, and thinly sliced jalapeño

Instructions

• Heat oil in a large cast-iron skillet over medium-high.
• Add mushrooms, and cook, undisturbed, until browned, about 5 minutes.
• Stir in bell pepper, jalapeño, onion, and garlic.
• Cook, stirring often, until tender, about 6 minutes.
• Stir in tomato paste; cook, stirring constantly, until caramelized, about 1 minute.
• Stir in beans, diced tomatoes, broth, cumin, coriander, and kosher salt.
• Bring to a boil over medium-high; reduce heat to medium-low, and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
• Stir in cilantro.
• Season with more salt to taste.
• Garnish with more fresh cilantro, cheese, chopped avocado, and jalapeño slices.