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This hearty vegetarian skillet chili is a flavorful and satisfying meal that comes together easily in a single pan. Perfect for a busy weeknight, this chili is packed with protein-rich lentils and beans, vibrant vegetables, and a rich blend of chili spices. The beauty of a vegetarian skillet chili is its simplicity and comforting flavor, proving that a meat-free meal can be just as delicious and filling.
What is Vegetarian Skillet Chili?
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A vegetarian skillet chili is a meatless take on the classic chili con carne that is prepared entirely in one large skillet. By cooking everything in a single pan, this recipe minimizes cleanup and makes the process more efficient. The “skillet” method also allows for the flavors to build and meld together beautifully. Instead of meat, this chili uses a combination of beans and lentils to provide a hearty, substantial texture and a rich source of plant-based protein, making it a perfect one-pot meal for a wholesome dinner.
Ingredients
For the Chili
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 cup dry brown or green lentils, rinsed
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
For Toppings
- Shredded cheddar or Monterey Jack cheese
- Sour cream or Greek yogurt
- Sliced avocado
- Fresh cilantro, chopped
- Diced red onion
How to Make Vegetarian Skillet Chili
- Sauté Vegetables: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and green bell pepper and cook for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
- Toast the Spices: Add the chili powder, cumin, smoked paprika, and oregano to the skillet. Stir constantly and cook for about 30 seconds to 1 minute, until the spices are fragrant. This step is crucial for deepening their flavor.
- Add Remaining Ingredients: Add the rinsed dry lentils, rinsed beans, crushed tomatoes, and vegetable broth to the skillet. Stir everything together until well combined. Season with salt and black pepper.
- Simmer: Bring the chili to a boil, then reduce the heat to low. Let the vegetarian skillet chili simmer for 25-30 minutes, uncovered, stirring occasionally. The lentils will cook and the chili will thicken as the liquid reduces.
- Serve: Once the lentils are tender and the chili has reached your desired consistency, remove it from the heat. Serve the chili hot in bowls, topped with your favorite garnishes.
Tips for the Perfect Vegetarian Skillet Chili
- Rinse Your Lentils and Beans: Rinsing dry lentils before adding them helps to remove any debris. Rinsing canned beans helps to reduce sodium and prevents the chili from becoming too thick or murky.
- Control Consistency: If you prefer a thicker chili, let it simmer for a few more minutes. If you want it a little thinner, add a splash of vegetable broth or water.
- Add More Vegetables: You can easily add other vegetables to this vegetarian skillet chili, such as corn, finely diced carrots, or even mushrooms for a richer, more umami flavor.
Conclusion
This vegetarian skillet chili is a delicious, easy, and satisfying one-pot meal that is perfect for a cozy night in. It’s a flavorful and hearty dish that is sure to please everyone at the table.
Delicious Vegetarian Skillet Chili In 5 Easy Steps
A hearty and easy one-pot recipe for a vegetarian skillet chili made with lentils and beans, perfect for a quick and satisfying meal.
Ingredients
For the Chili
- 1 tbsp olive oil
- 1 large yellow onion chopped
- 1 green bell pepper chopped
- 3 cloves garlic minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 cup dry brown or green lentils rinsed
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can kidney beans, rinsed and drained
- 1 28-ounce can crushed tomatoes
- 2 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
For Toppings
- Shredded cheddar or Monterey Jack cheese
- Sour cream or Greek yogurt
- Sliced avocado
- Fresh cilantro chopped
- Diced red onion
Instructions
- Sauté Vegetables: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and green bell pepper and cook for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
- Toast the Spices: Add the chili powder, cumin, smoked paprika, and oregano to the skillet. Stir constantly and cook for about 30 seconds to 1 minute, until the spices are fragrant. This step is crucial for deepening their flavor.
- Add Remaining Ingredients: Add the rinsed dry lentils, rinsed beans, crushed tomatoes, and vegetable broth to the skillet. Stir everything together until well combined. Season with salt and black pepper.
- Simmer: Bring the chili to a boil, then reduce the heat to low. Let the vegetarian skillet chili simmer for 25-30 minutes, uncovered, stirring occasionally. The lentils will cook and the chili will thicken as the liquid reduces.
- Serve: Once the lentils are tender and the chili has reached your desired consistency, remove it from the heat. Serve the chili hot in bowls, topped with your favorite garnishes.
Notes
This chili tastes even better the next day, so it’s a great option for meal prep.
