Vegetarian Skillet Chili

By Melissa Clark

Updated Jan. 16, 2025

Vegetarian Skillet Chili
Julia Gartland for The New York Times. Food Stylist: Liza Jernow.
Total Time
30 minutes
Rating
5(10,866)
Comments
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If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.

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Ingredients

Yield:4 servings

    For the Pickled Onions

    • 1lime
    • 1red onion or shallot, thinly sliced
    • Large pinch of kosher salt
    • Small pinch of granulated sugar

    For the Chili

    • Olive or grapeseed oil
    • 1large onion, chopped
    • 3garlic cloves, or to taste, minced
    • 1teaspoon chile powder, plus more to taste
    • 1teaspoon dried oregano, plus more to taste
    • 2(15-ounce) cans beans, drained
    • 1(15-ounce) can diced tomatoes with their juices
    • Kosher salt
    • Fresh cilantro, diced avocado and sour cream, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

299 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 58 grams carbohydrates; 14 grams dietary fiber; 7 grams sugars; 17 grams protein; 957 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.

  2. Step 2

    Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.

  3. Step 3

    Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.

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Ratings

5 out of 5
10,866 user ratings
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Comments

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.

Midwestern Mom

Replaced one can of beans with beef. Also, kiddo helped and accidentally added more sugar to the onions. A happy accident! We will be making this again!

jojocookin'

Delish as is! Modifications for carnivores, I added a chopped slice of frozen meatloaf and it was a crowd pleaser. I also had a tray of roasted mini balsamic peppers dying in the fridge that I chopped and added as well as a nice dose of cumin and a 1/2 bottle of Modelo. Crumbled some tortillas and sour cream and cilantro....Winner!!!

stinkytwink

This one is on regular rotation in our house. Delicious as written, and easy to zhuzh up however you like. We add an “adobo chile ice cube.” We blend a can of them every few months, pour into an ice cube tray, and pop into a plastic bag when frozen. Never waste 90% of the can again! This last time, I kept adding broth to the pan because we weren’t ready to eat yet, to keep everything from drying out. The result was a chili that felt more melded and less dry than the called-for 20 minute simmer— will continue to simmer it longer in the future.

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