Weeknight comfort foods like this “one-pan quick chili” are a great for a 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 Sinai Gourmet Jalapeno Maple or Habanero Original hot sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 teaspoon ground oregano
- 1/4 teaspoon ground cinnamon
- 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,
- 1 cup bean-cooking (can) liquid or vegetable broth
- 1.5 cups extra old cheddar cheese (vegan if desired)
- 1 avocado, pitted, peeled, and chopped
- 1/2 cup fresh cilantro leaves or small sprigs
- Sour cream and blistered corn tortillas or soft shell tacos, for serving
STEPS
- Heat oil in a large straight-sided skillet over medium. Set aside 1/4 cup diced onion for later; add remaining onion to skillet along with garlic. Season with salt and cook, stirring, until tender, 4 to 6 minutes.
- Add Sinai Gourmet Jalapeno Maple or Habanero Original hot sauce, spices, 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 NOTE: Playing around with the bean and veggie mix is a great way to customize your vegetarian chili. Adding lentils, carrots, celery, yellow or green peppers are all great additions!
