Vegetarian Skillet Chili
Vegetarian Skillet Chili is a vibrant, hearty dish that combines the rich flavors of black beans, colorful bell peppers, and fragrant spices into a comforting meal. Perfect for cozy nights in or lively gatherings, this easy-to-make chili will impress guests and family alike. With its adaptable ingredients and bold flavor profile, you’ll find yourself reaching for seconds!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Vegetarian
Ingredients
Scale
- 1 can (15 oz) black beans, rinsed
- 1 can (14.5 oz) diced tomatoes (preferably fire-roasted)
- 2 bell peppers (any color), diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 2 cups low-sodium vegetable broth
- 1 tbsp olive oil
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and garlic; sauté until translucent (about 3-4 minutes).
- Stir in diced bell peppers, chili powder, and cumin; cook for an additional 5 minutes.
- Add rinsed black beans and canned tomatoes with their juices; mix well.
- Pour in vegetable broth and bring to a gentle boil before reducing the heat to low.
- Simmer uncovered for 20 minutes, stirring occasionally until slightly thickened.
- Just before serving, squeeze lime juice over the chili and garnish with fresh cilantro if desired.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 210
- Sugar: 4g
- Sodium: 370mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Feel free to customize with additional vegetables like corn or zucchini. For added spice, include diced jalapeños or hot sauce during cooking. This chili can be stored in an airtight container in the fridge for up to four days or frozen for up to three months.