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.

Martha Stewart Living, January/February 2021

Gallery

Credit: Con Poulos

Recipe Summary

prep:
20 mins
total:
40 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Notes

You can substitute 1/4 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper for the chipotle.

Advertisement

Reviews