Recipe: Vegetarian Skillet Chili

by Carrinicole

I love chili – it’s the perfect comfort food. As I’ve been trying to eat less red meat, making a solid vegetarian chili is a priority for me.

This recipe delivers on everything I need in a chili: hearty flavor, and a little heat.

It’s a great source of protein, and freezes well.

Vegetarian Skillet Chili

I love chili – it’s the perfect comfort food. As I’ve been trying to eat less red meat, making a… Healthy Recipes Vegetarian, Stew American Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Pickled Onion
  • ½ lime
  • ½ red onion, thinly sliced
  • Large pinch salt
  • Small pinch granulated sugar
  • Chili
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 2 15-oz cans spicy black beans, rinsed and drained
  • 1 30-oz can fire roasted diced tomatoes
  • 1 serrano pepper, remove seeds and dice
  • One ear of corn, kernels removed
  • 1 teaspoon salt

Instructions

  1. To make pickled onions: squeeze lime juice into a bowl, add onions, salt, sugar. Mix and let rest as you cook the chili.
  2. Heat large skillet. Add olive oil and onion. Sauté for 5 minutes, until onions are soft.
  3. Add garlic, diced serrano pepper, chili powder, oregano. Sauté until fragrant, around 1-2 minutes.
  4. Add tomatoes, beans, corn, and a couple large pinches of salt (~1 teaspoon).
  5. Simmer with no lid for 30 min.
  6. Serve with pickled onion. And shredded cheese (optional). *

Notes

* To keep this dish vegan, I used Violife shredded cheese.

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