Description

This Skillet Vegetarian Chili with Cornbread Croutons is a hearty and flavorful dish, perfect for a cozy evening. Packed with nutritious vegetables and beans, it’s topped with crispy cornbread croutons for a delightful crunch.

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 the olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent.
Add the bell pepper, carrot, and zucchini to the skillet, cooking for about 5 minutes until they start to soften.
Stir in the kidney beans, black beans, diced tomatoes, corn, chili powder, cumin, salt, and pepper. Bring the mixture to a simmer and cook for about 20 minutes, stirring occasionally.
While the chili simmers, preheat the oven to 350°F (175°C). In a separate skillet, melt the butter over medium heat and add the cornbread cubes. Toast until golden and crispy.
Serve the chili hot, topped with the cornbread croutons and optionally garnished with fresh cilantro.

Notes

Feel free to customize the vegetables according to your preference or what you have on hand. This dish works great for meal prep and can be stored in the refrigerator for up to 3 days.

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 Recipe, Healthy Chili, Comfort Food