Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Weeknight Vegetarian Chili By Shira Bocar Shira Bocar Website Shira is food editor at large for Martha Stewart Living. Editorial Guidelines Updated on June 23, 2022 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 40 mins Servings: 4 Weeknight comfort foods like this one-pan quick chili are a great entryway into eating a more plant-based diet. Switching from a pot to a skillet slashed the cooking time in half for this recipe, and the wider pan surface lets spices and aromatics meld quickly for deep complexity. Ingredients 2 tablespoons extra-virgin olive oil 1 red onion, finely diced 2 cloves garlic, minced Kosher salt 2 teaspoons chopped chipotle in adobo 2 teaspoons chili powder 1 teaspoon ground cumin 1 can (14.5 ounces) diced tomatoes 3 cups cooked pinto, kidney, or black beans; or 2 cans (each 15 ounces) beans, drained and rinsed, plus 1 cup bean-cooking liquid or water 6 ounces sharp cheddar, grated (1 ½ cups) 1 avocado, pitted, peeled, and chopped ½ cup fresh cilantro leaves or small sprigs Sour cream and blistered corn tortillas, for serving Directions Heat oil in a large straight-sided skillet over medium. Reserve 1/4 cup diced onion; add remaining onion to skillet along with garlic. Season with salt and cook, stirring, until tender, 4 to 6 minutes. Add chipotle, chili powder, cumin, and tomatoes with their juices; cook, stirring, 2 minutes. Add beans and cooking liquid; bring to a simmer. Cook until slightly thickened, 15 to 18 minutes. Season to taste. Sprinkle with cheese, cover, and cook until just melted, about 2 minutes. Remove from heat; top with reserved onion, avocado, and cilantro, and serve with sour cream and tortillas. Con Poulos Cook's Notes You can substitute 1/4 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper for the chipotle. Print