Quick and Easy Vegetarian Skillet Chili Recipe
Table of Contents
Simplicity without Compromising Flavor
There’s something about weeknights that demands simplicity without compromising on flavor, and that’s exactly what led me to create this Quick Vegetarian Skillet Chili. It all started one Tuesday evening when I found myself standing in front of my pantry, slightly exhausted from the day and staring at an array of canned goods. My stomach was growling, and I knew I needed something hearty, yet quick, to satisfy my hunger.
Beans have always been a pantry staple for me—they’re versatile, protein-packed, and pair beautifully with a variety of flavors. As I scanned the shelves, the idea of a quick chili began to take shape. I pulled down a couple of cans of mixed beans, a can of diced tomatoes, and then grabbed a few other essentials: a large yellow onion, some garlic, and my trusty jar of chili powder.
How to Make Quick Vegetarian Skillet Chili At Home
As I started chopping the onion, memories of the many chili recipes I’ve experimented with over the years came flooding back. There was the time I added dark chocolate for a bit of richness, or the time I threw in some espresso for depth. But tonight, I wanted something simpler—something that didn’t require hours of simmering but still delivered big on taste.
I also wanted a bit of brightness to cut through the richness of the beans and tomatoes, so I decided to whip up some quick pickled onions. A splash of lime juice, a pinch of sugar and salt, and thin slices of red onion were all it took. As the onions sat and marinated, I could already tell they’d be the perfect tangy topping.
Twenty minutes later, my kitchen smelled incredible. The chili was simmering away, filling the air with the scent of garlic, onions, and spices. As I took the first bite, I knew I had stumbled upon a new weeknight favorite—one that was not only quick and easy but also hearty and full of flavor. It’s amazing how a handful of pantry staples can come together to create something so satisfying.
Since that night, this Quick Vegetarian Skillet Chili has become a regular in my weeknight dinner rotation. It’s customizable, too—sometimes I add a dollop of sour cream, other times I mix in some diced avocado. Whether you’re cooking for one or feeding a family, this recipe is a simple, delicious solution for those busy evenings when you need something comforting, yet effortless.
Chef’s Notes – Quick Vegetarian Skillet Chili
- Enhance the Flavor: For added depth, consider adding a teaspoon of smoked paprika or ground cumin to the chili. These spices will bring a warm, smoky flavor that complements the beans and tomatoes.
- Bulk It Up: If you’re looking to make this Quick Vegetarian Skillet Chili more filling, add chopped bell peppers, zucchini, or even corn. These veggies will add texture and make the dish more substantial. You can also serve this with some of our Southwest Beef Tacos.
- Adjust the Consistency: If you prefer a thicker chili, mash some of the beans with a fork or potato masher as it simmers. For a thinner consistency, you can add a splash of vegetable broth or water.
- Serve with a Twist: Garnish with a squeeze of fresh lime juice, a sprinkle of cheese, or a handful of tortilla chips for added crunch. The pickled onions also add a nice tangy contrast that really elevates the dish — try it with this Arugula Beet Salad!
- Make It Your Own: This recipe is highly customizable. Feel free to adjust the seasoning, add your favorite toppings, or throw in any extra veggies you have on hand to make it uniquely yours.
Quick Veggie Skillet Chili
4
servings10
minutes20
minutes250
kcal5
minutes35
minutesDive into this delightful Quick Veggie Skillet Chili! Perfect for weeknights, this recipe uses pantry staples like beans, tomatoes, and onions to create a hearty, flavorful dish. The optional pickled onions add a tangy twist that elevates the chili to new heights. It’s a simple, healthy, and customizable meal that will become a family favorite!
Ingredients
- Pickled Onions
Juice of 1 lime
1 medium red onion or shallot, thinly sliced
Generous pinch of kosher salt
Small pinch of white sugar
- Chili
2 tablespoons olive oil or grapeseed oil
1 large yellow onion, chopped
3 cloves garlic, minced
1 teaspoon chili powder (plus extra to taste)
1 teaspoon dried oregano (plus extra to taste)
2 (15-ounce) cans mixed beans, drained and rinsed
1 (15-ounce) can diced tomatoes with juices
Kosher salt to taste
- Optional Garnishes
Fresh cilantro leaves
Diced avocado
Sour cream
Directions
- Pickling Onions – In a small bowl, combine the lime juice with thinly sliced red onion. Add a generous pinch of kosher salt and a small pinch of sugar. Mix well and let it sit while you prepare the chili. This will take about 5 minutes.
- Sautéing Vegetables – Heat a large nonstick pan over medium-high heat. Pour in the olive oil and once hot, add the chopped yellow onion. Sauté until the onion becomes soft and translucent, approximately 5-7 minutes.
- Adding Aromatics – Stir in the minced garlic, chili powder, and dried oregano. Cook for another 1-2 minutes until the spices are fragrant.
- Simmering Chili – Add the drained mixed beans and diced tomatoes with their juices to the pan. Season with a few generous pinches of kosher salt. Let the mixture simmer for about 20 minutes until the tomatoes break down and flavors meld together.
- Final Adjustments – Taste the chili and adjust seasoning with more salt, chili powder, or oregano as needed. Serve hot with pickled onions on top and any optional garnishes like fresh cilantro, diced avocado, or sour cream.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 250kcal
- Carbohydrates: 40g
- Protein: 10g
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 700mg
- Fiber: 10g
- Sugar: 6g
- Vitamin A: 10IU
- Vitamin C: 20mg
- Calcium: 10mg
- Iron: 15mg
Southwest Beef Tacos
Cooks in 40 minutesDifficulty: MediumDive into the vibrant flavors of the Southwest with these delectable Beef Tacos! Tender beef, creamy avocado, and a spicy chipotle crema come together in a perfect harmony of taste and texture. Ideal for sharing with friends or enjoying as a hearty meal, these tacos are sure to impress. Inspired by the innovative cuisine at Z’Tejas Southwestern Grill, this recipe brings restaurant-quality dining to your home kitchen.
Arugula Beet Salad
Cooks in 30 minutesDifficulty: EasyDive into a burst of flavors with this Arugula Beet Salad! Featuring peppery arugula, roasted beets, juicy mandarin oranges, crisp pears, and crunchy pecans, all tossed in a tangy orange-red wine vinaigrette. This salad is a delightful mix of textures and tastes, perfect for a light lunch or a side dish. Inspired by the vibrant cuisine of Napa Flats Wood-Fired Kitchen, this dish is sure to impress!
FAQs – Quick Vegetarian Skillet Chili
Can I use different types of beans?
Absolutely! You can use any type of canned beans you have on hand—black beans, kidney beans, or even chickpeas will work well in this recipe.
How can I make this Quick Vegetarian Skillet Chili spicier?
If you like your chili with a kick, consider adding a diced jalapeño or an extra teaspoon of chili powder. You could also mix in some hot sauce to taste.
Can this recipe be made vegan?
Yes, simply omit the sour cream or use a vegan alternative. The rest of the Quick Vegetarian Skillet Chili recipe is already vegan-friendly.
