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.