Go Back
–+ servings
A bowl of chili topped with sliced jalapeños, shredded cheddar cheese, fresh cilantro, and chunks of avocado, featuring beans, tomatoes, and pieces of meat in a rich, hearty sauce.

Vegetarian Skillet Chili: Simple One-Pan Recipe

Print Pin
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 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.