Description
This Skillet Vegetarian Chili with Cornbread Croutons is a hearty and fulfilling dish packed with flavor and nutrients. Perfect for a cozy dinner or a gathering.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 carrot diced
- 1 zucchini diced
- 1 can (15 ounces) kidney beans drained and rinsed
- 1 can (15 ounces) black beans drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 1 cup corn kernels fresh or frozen
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups cornbread cubed
- 1 tablespoon butter
- Fresh cilantro for garnish optional
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, and sauté until soft, about 5 minutes.
- Stir in bell pepper, carrot, and zucchini. Cook for an additional 5 minutes until vegetables are tender.
- Add kidney beans, black beans, diced tomatoes, corn, chili powder, cumin, salt, and pepper. Stir well and bring to a simmer.
- Let chili cook for about 20 minutes, stirring occasionally, until thickened.
- In a separate pan, melt butter over medium heat. Add cornbread cubes and toast until golden brown, about 5 minutes.
- Serve the chili hot, topped with cornbread croutons and garnish with fresh cilantro if desired.
Notes
Feel free to customize the vegetables based on what you have on hand. This chili can also be made ahead and reheated for better flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 385 kcal
- Sugar: 8 g
- Sodium: 640 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 13 g
- Protein: 15 g
- Cholesterol: 10 mg
Keywords: skillet vegetarian chili,cornbread croutons,vegetarian chili,skillet meals,comfort food