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A cast-iron skillet filled with hearty vegetarian chili, topped with sour cream and green onions, with a side of tortilla chips.

Hearty Vegetarian Skillet Chili

This robust and flavorful vegetarian chili comes together quickly in one skillet, making it a perfect weeknight meal. Packed with colorful vegetables, two types of beans, and a rich blend of spices, it's a satisfying and wholesome dish that's sure to please.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Southwestern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Chili Base
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 2 cloves garlic minced
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper diced
  • 1 medium zucchini diced
  • 1 15-oz can kidney beans rinsed and drained
  • 1 15-oz can black beans rinsed and drained
  • 1 28-oz can crushed tomatoes
  • 1 14.5-oz can diced tomatoes undrained
  • 1/2 cup vegetable broth
  • 1/2 cup frozen corn
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper optional, for heat
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground, or to taste
For Serving
  • fresh cilantro chopped, optional
  • avocado diced, optional
  • Greek yogurt or sour cream optional
  • lime wedges optional

Equipment

  • Large (10-12 inch) cast iron or heavy-bottomed skillet
  • Cutting Board
  • Chef's Knife
  • Measuring Cups
  • Measuring Spoons
  • Wooden Spoon or Spatula

Method
 

Prepare Ingredients
  1. Dice the onion, mince the garlic, dice the red and green bell peppers, and dice the zucchini. Rinse and drain the kidney and black beans.
Cook the Chili
  1. Heat olive oil in a large skillet (10-12 inch cast iron or heavy-bottomed) over medium heat. Add diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add minced garlic and cook for another 1 minute until fragrant.
  2. Stir in the diced red and green bell peppers and zucchini. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
  3. Add chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using) to the skillet. Stir constantly for 1 minute until fragrant, allowing the spices to toast slightly.
  4. Stir in the rinsed and drained kidney beans, black beans, crushed tomatoes, diced tomatoes (undrained), and vegetable broth. Add frozen corn, salt, and black pepper.
  5. Bring the chili to a gentle simmer. Reduce heat to low, cover, and let it cook for at least 20-25 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken. For a thicker chili, simmer uncovered for the last 10 minutes.
  6. Taste the chili and adjust salt, pepper, or other spices as needed. If desired, add a squeeze of fresh lime juice for brightness.
Serve
  1. Ladle the hot Vegetarian Skillet Chili into bowls. Garnish with fresh cilantro, diced avocado, a dollop of Greek yogurt or sour cream, and a lime wedge, if desired.

Notes

Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months.
Variations: Feel free to add other vegetables like diced carrots, sweet potatoes, or mushrooms. For extra protein, consider adding textured vegetable protein (TVP) or plant-based ground meat substitute.
Heat Level: Adjust the amount of cayenne pepper to your preferred spice level, or omit it entirely for a mild chili.