Smoky One-Pan Vegetarian Skillet Chili with Beans
Skillet Veggie Chili
A hearty, plant-based chili packed with smoky spices and protein-rich beans. Perfect for easy weeknights.
There’s nothing quite like a bubbling pot of chili to warm your soul, and this vegetarian skillet version is my go-to for busy weeknights when I need something fast and filling. It’s packed with plant-based protein from black and pinto beans, while the combination of smoked paprika and cumin provides a deep, earthy richness that even the most dedicated meat-eaters will fall in love with.
What makes this recipe a real winner is the convenience of the single skillet method. By simmering everything in one pan, the flavors concentrate beautifully, and clean-up is a total breeze. I love serving this straight from the stove to the table with a big pile of toppings—think creamy avocado, sharp cheddar, and a squeeze of fresh lime to brighten the whole dish up.
Nutrition (per serving)
Directions
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1
Heat the olive oil in a large, heavy skillet over medium heat.
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2
Add the diced onion and bell pepper. Sauté for about 5 to 7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
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3
Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for about 1 minute until the spices become fragrant.
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4
Pour in the black beans, pinto beans, diced tomatoes (with their juices), and vegetable broth. Stir everything together to combine.
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5
Bring the chili to a gentle simmer, then reduce the heat to low. Let it bubble away uncovered for 15 to 20 minutes, allowing the liquid to reduce slightly and the flavors to meld.
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6
Stir in the frozen corn and lime juice. Cook for another 2 to 3 minutes until the corn is heated through.
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7
Taste and season with salt and pepper. Serve hot in bowls with your choice of toppings like avocado, sour cream, or shredded cheese.
Ingredients
- Olive oil:1 tbsp
- Yellow onion, diced:1 piece
- Red bell pepper, chopped:1 piece
- Garlic, minced:3 cloves
- Chili powder:2 tbsp
- Ground cumin:1 tsp
- Smoked paprika:1 tsp
- Canned black beans, drained and rinsed:15 oz
- Canned pinto beans, drained and rinsed:15 oz
- Canned diced tomatoes:28 oz
- Vegetable broth:1 cup
- Frozen corn:1 cup
- Lime juice:1 tbsp
- Salt:½ tsp
- Black pepper:¼ tsp
Tips & Notes
- For extra heat, add a diced jalapeño with the onions or a pinch of cayenne pepper with the spices.
- If you prefer a thicker chili, smash a half-cup of the beans against the side of the skillet while simmering.
- Leftovers taste even better the next day as the spices continue to develop!
