Simple Skillet Chili! Scrumptious, salubrious, effortless! A great weeknight meal anytime of year, but a lifesaver when that winter illness is refusing to let go.
Simple Skillet Chili
That was the cold I had recently. It should have relented after just a few days but the beast continually reared it’s ugly head, demanding my attention and killing my energy. I have become a little spoiled. Since transitioning to a plant-based diet and eliminating gluten and refined sugar, I don’t get sick nearly as often as I used to. So when my face was throbbing from sinus pressure and I had no gumption, I stopped dead in my tracks. This meant I had not bought groceries in days . . . three days before Christmas.
Simple Skillet Chili – Ingredients
Desperation
That’s when I decided it was time to show this cold who was boss! I’d been eating the requisite fresh fruit and veggies to try to supply the vities double time. But I felt like my body was speaking to me. I needed something warm and filling that would taste great going down and leave me nourished. I opened the cabinets one by one waiting for some can of something to call out to me. Finally, it started to come together. I grabbed two cans of beans, onion, garlic, vegetable broth, and fresh cilantro from the fridge. (I always–always–have cilantro in my refrigerator!)
Simple Skillet Chili – Sautéing Garlic and Onion
My Skillet, My Friend
As you can imagine, the level of effort had to be kept to a minimum–and I needed my chili/soup pronto! I didn’t want to make something that would require hours of simmering to achieve a harmony of flavors. When I created my Cauliflower Steaks with Garlic Caper Sauce I discovered the joy of cooking with more surface area. More surface area means that ingredients cook, blend and reduce faster. So with a few chops of garlic, onion and cilantro and my skillet (I used a 12″ wide and 3″ deep pan) I was on my way.
Simple Skillet Chili – Ready to Simmer
Just What I Needed
In under an hour I was staring at a steaming bowl of deliciousness. The steam was just what I needed for my sinus issues and the smell and taste what I needed for my soul. My body was thrilled too. With the trifecta of antioxidants (onion, garlic, and cilantro) I was feeling notably better in no time. The leftovers were even tastier the next day!
Simple Skillet Chili – Reducing
Necessity is the Mother of Invention: Skillet Chili
As I stood before those sparsely stocked cabinets trying to throw together something to eat while feeling way off my game, I never envisioned that it would turn into a recipe that I would want to share with others. What started out as an act of desperation turned into something so satisfying, flavorsome, and flexible that I want to share it with you! I’ve made this recipe several times now and I really can’t get enough. One of my favorite things is how the flavors blend so quickly that you can stop the simmer process early and serve it as soup rather than chili. I served it both ways with a nice bowl of greens (more antioxidants!) and some gluten-free toast.
The next time you need a quick weeknight meal or you have the cold from hell give this a try. It’s a keeper! Enjoy!
Simple Skillet Chili
Simple Skillet Chili! Scrumptious, salubrious, effortless! A great weeknight meal anytime of year, but a lifesaver when that winter illness is refusing to let go.
Ingredients
- 1 tablespoon olive oil
- 1 medium sweet onion chopped (about 3/4 cup)
- 5 cloves fresh garlic minced (3 or 4 tablespoons depending on flavor preference)
- 1/2 to 3/4 cup fresh cilantro chopped (depending on flavor preference)
- 3/4 teaspoon finely ground sea salt (may reduce to 1/2 teaspoon if you prefer lower sodium)
- 1/4 teaspoon finely ground black pepper
- 1 quart (4 cups) vegetable broth
- 3/4 teaspoon all purpose seasoning
- 1 can (15.5 oz's) great northern beans
- 1 can (15 oz's) black beans
Instructions
- 1) Place olive oil in skillet (I used a 12" by 3" pan). Chop/mince onion, garlic, and cilantro. Heat olive oil over medium heat and saute garlic and onion until translucent. Add and stir in salt and black pepper. Add vegetable broth and stir, loosening any garlic or onion on bottom of pan. Raise heat to medium/high and stir in cilantro and all purpose seasoning, bring to a boil.
- 2) Reduce heat to a simmer. Drain some liquid (not all) from both cans of beans and add to pan stirring into other ingredients. Simmer for 10 minutes then taste to adjust seasoning to preference (this is when you add more salt and pepper, if desired).
- 3) Using a potato masher gently mash the beans about 10 times, then stir. Most beans will remain whole while enough are mashed to thicken the chili or soup. Continue rapid simmer, stirring periodically until desired consistency is reached. To achieve a chili consistency and additional 10 to 15 minutes of rapid simmering will be required. Store in refrigerator for several days in an airtight container.
Notes
Quantity may vary depending on amount of reduction i.e. soup or chili.
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