Vegetarian Skillet Chili Recipe (2024)

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Cooking Notes

B Mehta

Never add chili powder and sauté, unless you want to burn the chili and have a coughing fit. Instead, add it after the tomatoes soften and just before you add the beans

Lauren

Instead of using canned beans, which are too mushy for me, I bring a bag of dried beans to a boil and let them go for 5-10 minutes, turn off and let them sit in the water, covered for an hour. I take what I need and bag the rest and freeze. I do this with every type of bean I use regularly so I have beans with a little tooth to them. This could be done on a weekend day so it wouldn't cut in to after work meal cooking time.

Chamomile

Make it 28 oz of tomatoes, 2 tb Chile powder and 1 tb each of oregano and cumin. Intense and delicious.

Steve Ruis

In my veg chili I use grated carrots along with the onions which adds a texture not unlike what you get when you make chili using hamburger.

Kay

I like to puree a can of chipotles in adobo, then freeze them in a plastic ice cube tray and transfer them to a container for the freezer. Then I always have about a tablespoon of the stuff whenever I need it. I do the same with a can of tomato paste. Saves so much waste.

Karen

Am I missing something? There is no suggested amount for the chili powder or oregano.

Hannah

WOW. 10/10, blew away my mom's recipe. Does not need the pickled shallots to be great (they weren't my fav anyway). These are the exact ingredients I used in the order I added them to the skillet:1 small sweet yellow onion (sauteed until softened)3 tsp minced garlic (sauteed for 30 secs)1 can of black beans (drained, rinsed)1 can of kidney beans (drained, rinsed)1 can of petite diced tomatoes1 Tbsp chili powder1 tsp oregano1 tsp cumin3 pinches of salt1 pinch of pepper

Figaro

Personally, I liked this dish. Unfortunately, the co-diner gave it a thumbs down and rummaged through the freezer for something else. Don't know what he finally decided on because I was too annoyed to bother to find out.

I loved the pickled onions - a winner

Barbara LeBlanc

Great chili with following modifications:
One red pepper, one green pepper with onions
add two cloves of minced garlic
3/4 TBS cumin and chili powder
1tsp oregano and basil
2 cans diced tomatoes, one of them fire roasted
juice of 1/4 lime

Susan

You know what would be really nice in this? Some pureed chipotles in adobo. I keep a container in the freezer and scoop out a couple of tablespoons to add to chili.

Marj

When I read this from you (six months late), Karen, and, like so many others, found it "helpful," I wrote to Melissa Clark. Her reply, which I provide below, was prompt and what you might have imagined if you were desperate or just feeling creative or in a guessing mood:

"The idea is that you add it to taste. start with a teaspoon of chili powder and say, 1/2 teaspoon oregano (or less if you don't love it) and go from there."

Have fun!

Susan Jagendorf

I used one can kidney beans, one can of black beans, 28 oz can of chopped tomatoes, 2 Tbsp chili powder (1 Tbsp Hatch medium and a scant 1 Tbsp smoked ancho powder), 1 tsp dried oregano and 1 tsp ground cumin. I also added 1 chopped red bell pepper and 1 chopped yellow pepper to the onion/garlic mixture. I sautéed the onion, garlic and peppers until soft, then added spices, cooked for a minute or two and then added tomatoes. Simmered for 20 minutes, added beans and simmered for 10 more minutes.

Victoria

I made this last night and it was wonderfully satisfying. The first time I make a recipe, I always follow the directions explicitly and then modify it when I make it again, if necessary. With this recipe, I don't think I would change a thing. I used Canellini beans and all of the garnishes and it was great. If you're desperate for meat, I think a pound of ground turkey or beef would work and I would brown it along with the onion and adjust the seasonings accordingly.

CK

Perhaps it would be good to remember that taste is a matter of...well, taste. What tastes better to you won't necessarily taste better to someone else. And what's more, what tastes good to an individual is often as much a matter of what they are accustomed to as anything else.

Kurt

This is a great almost no-recipe recipe. I used a combo of red kidney beans and black beans, a minced chipotle, whole 28ozer of roasted/diced tomatoes, and splash of IPA to add some liquid. The pickled onions were a welcome addition. My toddlers loved it.

Clo W

Add a scoop of avocado and half the juice of a lime per plate just before serving.

Mercy

Delicious. Added chopped kale - used black and kidney beans, and added a little extra garlic power. Delicious!

Mary Ann

Add a tablespoon of unsweetened cocoa powder and a teaspoon or two of brown sugar when you add the beans. You’re welcome.

BethJL

I add half a pound of ground beef to this. Also up the chili powder to 2.5T and add 1T cumin and a mince jalapeno. Its a really good ratio of beans/onions/tomatoes, but is very mild as written.

Rio S

Fine pantry meal. Not super flavorful and needs a lot of sour cream and veg to make balanced

ShadyPrincess

Wow. More flavor than I figured there would be. I used 1 can of flavored chili beans and 1 can of navy beans. Added a couple of canned adobo chiles chopped up. Otherwise followed directions as written. Wasn’t a fan of the pickled onions. Avocado is a great garnish. Used a little shredded cheese instead of sour cream but I’ll bet that would be good. Thumbs up.

Karen

Made exactly as written, and it was good. To suit my personal taste, I added toward the end of cooking a little tomato paste, a little water, cumin, coriander, smoked paprika, and because it was too late to add fresh, some jarred roasted red pepper. For my family’s taste this was a perfect set of additions.

Aunt Katie

Fantastic! Followed the recipe (except used white kidney beans instead of red) used it to top angel hair pasta, then had the onion, avocado, sour cream and shredded cheese so each could make it to their own taste.

tourdelance1

Family loved this, including our kids, for a quick weeknight meal.

cristina

Added a diced sweet potato, can of corn, cup of water, can of chile in adobo, a few bay leaves. Want to add meat substitute in the future.

C

We cooked a bag of Rancho Gordo domingo rojo beans before making this and added all of the bean broth to the recipe, so it was a little more soupy. It was great! I would chop the pickled onions though next time, as the slides are a little hard to eat with the spoon.

MzEliz

Followed the recipe and found this "chili" to be dry and bland. Would definitely add more tomatoes and spices, and possibly some tomato paste or adobo to give it some depth. Disappointing.

Bryan

On taste alone, I'd say this is a 4-star recipe, but considering the completely minimal amount of effort required, this is probably worth 5 stars. I made it as described, save for a few spice additions (bay leaves, a bit of cayenne pepper). It also scales up nicely - I used 3 cans of different beans and a 28oz can of tomatoes, because that's what I had in the kitchen...

Nuno

made as directed. very dry. where is the sauce? needs more tomatoes I think

cristina

Added sweet potato, can of corn, can of chipotle pepper in adobo, bay leaf.

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Vegetarian Skillet Chili Recipe (2024)

FAQs

What makes homemade chili better? ›

When making chili, don't forget to load up on veggies for an added layer of flavor and texture. Some classic options include fresh garlic, bell peppers, and onions. The vegetables will add a noticeable crunch and pop of color to your recipe. Fresh herbs like cilantro, basil or parsley can also enhance the flavor.

Should chili be thick or soupy? ›

Ideally, chili should simmer low and slow. This allows some of the liquid to evaporate and results in a thicker consistency and deeper, more complex flavor as the aromatics and spices release their superpowers.

What liquid do you add to chili? ›

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

How to thicken vegetarian chili? ›

Use All-Purpose Flour or Cornstarch

"Transfer some warm liquid [from the chili] to a separate bowl. Whisk in the flour or cornstarch, then slowly stir it back in the pot," advises Wofford. Bring the mixture back to a boil, which will "activate" the ingredient, instantly thickening the dish.

What is the secret to really good chili? ›

A cup of strong, brewed coffee will work wonders for your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it simmered away all day long. For maximum flavor, reduce the coffee along with a blend of tomato paste, aromatic veggies and spices like we do in our Spicy Vegetarian Chili.

What is the most important spice in chili? ›

Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

How to make chili more flavorful? ›

Add a hit of soy sauce, Worcestershire, or tamari. These salty, savory powerhouses won't dominate or change the flavor of your chili so much as amplify what's there. Start with one tablespoon, stir, and taste before you add another. Add tomato paste.

Does tomato paste make chili thicker? ›

Not only will tomato paste add a tangy flavor to the dish, but it will also act as a thickening agent. For this purpose, you can use homemade or store-bought tomato paste. Add 1 can of the paste to your pot of chili, stir the mixture, and let it cook on medium heat for about 30 minutes.

What is the best thickener for chili? ›

Using Cornmeal to Thicken Chili

Cornmeal is one of our go-to thickening agents for chili. Unlike all-purpose flour, this Southern pantry staple adds a subtle earthy flavor to the chili in addition to thickening it up. You can use white or yellow cornmeal that is fine to medium-grain.

Does chili need tomato paste? ›

Tomato paste is a great way to add bonus tomato flavor, and thickness, to a chili recipe. To get the best flavor it needs to be browned. Add a couple tablespoons (or a whole can if you want a thicker soup base) directly to the pan after cooking the meat and onions.

Should I saute onions before adding to chili? ›

Sautéing onions, garlic, and other veggies first coaxes maximum flavor out of them. So make sure your onions, for example, are soft and translucent before you add your liquid.

Does garlic go in chili? ›

Ingredients In The Best Chili

Garlic – I'm using lots of garlic for this chili recipe, fresh is best but if canned is all you have just keep in mind that 1 1/2 teaspoons equals one fresh clove. Beef – Ground beef, lean or regular will work just fine.

Why put cornmeal in chili? ›

Sprinkling in a tablespoon or so of cornmeal or polenta is a great way to thicken Southwestern-inspired chilis. Adding either of these to a hot pot of chili means that it'll absorb and help thicken the liquid after simmering for about 10 additional minutes.

What is my chili missing? ›

Sometimes after a long simmer, your chili will taste wonderful be maybe missing one little thing you can't figure out. Try a tad bit of vinegar or a squeeze of lime! The acidity in vinegar & limes bring a good roundness to the pot and binds all the flavors together.

When to add cornstarch to chili? ›

If you don't have masa harina on hand you can use flour, cornmeal, cornstarch, or puree a can of beans. Just start with a tablespoon of the flour, cornmeal, masa harina, or cornstarch whisked with a little water, add to your chili and simmer 10 more minutes or so.

What to add to chili to make it taste better? ›

Here are some of the most common (and most effective) flavor boosters to add to your chili recipe.
  1. Booze (Beer, Wine, or Liquor) ...
  2. Liquid Smoke. ...
  3. Brine or Vinegar. ...
  4. Soy Sauce. ...
  5. Fish Sauce. ...
  6. Worcestershire Sauce. ...
  7. Coffee or Espresso Powder. ...
  8. Chocolate.
Aug 23, 2021

How to improve chilli taste? ›

How to Give Chili a Flavor Boost
  1. Add something acidic. ...
  2. Try to identify what about your chili is boring. ...
  3. Add tomato paste. ...
  4. Drop in some chocolate. ...
  5. Embrace pickling liquid. ...
  6. Stir in some molasses.

What not to put in chili? ›

Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.

Does chili taste better the longer you simmer it? ›

Cooking chili low and slow is the way to go

Although the internet abounds with recipes for quick-cooking chilis that take as little as 20 minutes (via MyRecipes), this stewed dish truly benefits from a longer cook time that will gently coax all the flavors out of the meat, legumes, vegetables, and spices in the recipe.

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