Vegetarian Skillet Chili is a healthy and easy vegetarian fall dinner recipe. This Skillet Chili is made with very few ingredients but tastes so good. It gets ready in just 15 min from scratch. Its a hearty and comforting fall dinner recipe.
Freshly chopped Cilantro, Avocado Slices, Shredded Cheddar Cheese, Sour Cream and chopped Jalapenos for topping
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INSTRUCTIONS
Combine strips of red onions with lemon juice and salt and allow it to sit until you cook the chili. You can use this as a topping for your Chili. (If you want, you can replace Lemon Juice with White Vinegar)
Heat oil in a skillet or dutch pot. As the oil shimmers, add the chopped onions and cook for 3 minutes or until they turn brown-ish. Add the minced garlic and cook for 2 minutes. (If you're adding other veggies like Carrots, Celery or Bell Peppers, add them now and cook until the veggies tenderise for 3-5 min)
Now, add the drained and rinsed Beans and the Canned Tomatoes. Also pour in the Chicken Broth. Toss to combine everything. Add the Bay Leaf and spices - Chili Powder, Cayenne Pepper, Dried Oregano, Salt and Pepper. Toss to combine everything and cook over medium-low heat for 10 min. Stir occasionally, to avoid anything getting stuck to the bottom of the skillet.
Add toppings of your choice and serve this Chili.
Video
Notes
This recipe is adapted from Vegetarian Skillet Chili by New York Times. This recipe is naturally Vegan. However, I have added Sour Cream and Cheddar Cheese as a topping since this is a Vegetarian Version.However, you can skip these toppings for the Vegan version. You can add Picked Onions, Chopped Jalapenos, Sliced Avocados, Chopped Cilantro and Lime Wedges as your Vegan Skillet Chili Topping.You can add Cornbread mixture over the Chili and cover cook it to make Vegetarian Skillet Chili topped with Cornbread.
Nutrition
Nutrition Facts
Easy Vegetarian Skillet Chili
Amount Per Serving
Calories 200
* Percent Daily Values are based on a 2000 calorie diet.
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