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. It’s a hearty and comforting fall dinner recipe.
INGREDIENTS
1 Tbsp Extra Virgin Olive Oil
1 Large Yellow Onion finely chopped
1 Medium sized Red onion thinly sliced
1 Tbsp Lemon Juice for picked onions
½ Tsp Salt for picked onions
4 cloves Garlic minced
1 can Pinto Beans drained and rinsed
1 can Black Beans drained and rinsed
1 large can Diced Tomatoes (with juices) 28oz
1 cup Vegetable Broth or Water low sodium
1 Tsp Salt & Pepper
1½ Tsp Cayenne Pepper
2½ Tbsp Chili Powder
1 Tsp Dried Oregano
1 Bay Leaf
Freshly chopped Cilantro, Avocado Slices, Shredded Cheddar Cheese, Sour Cream and chopped Jalapenos for topping
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.