Skillet Vegetarian Chili with Cornbread Croutons

If you’re craving a cozy, hearty meal that’s packed with vibrant flavors and textures, look no further than this Skillet Vegetarian Chili with Cornbread Croutons. This dish is a celebration of fresh vegetables, robust spices, and the comforting crunch of golden cornbread croutons. Perfect for weeknight dinners or meal prepping for the week ahead, it combines simplicity and wholesomeness in every bite. Whether you’re a vegetarian or just looking to add more plant-based meals to your rotation, this recipe is a guaranteed crowd-pleaser that’s easy to customize and bursting with warmth.

Why This Skillet Vegetarian Chili with Cornbread Croutons Stands Out

This vegetarian chili isn’t just your average bowl of beans. It’s a vibrant medley of fresh vegetables like zucchini, bell pepper, and carrot that add natural sweetness and texture. The combination of kidney and black beans offers a hearty protein punch, making it incredibly filling. What truly elevates this dish are the cornbread croutons—crispy, buttery cubes that soak up the chili’s bold flavors while adding a delightful crunch. Using just one tablespoon of olive oil keeps the dish light yet flavorful, and the blend of chili powder and cumin brings that classic southwestern warmth without overpowering the natural ingredients. Plus, this skillet recipe comes together in one pan, making cleanup a breeze!

What You’ll Gather

• 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)

Before You Start: Equipment

• Large skillet or sauté pan – essential for cooking the chili and cornbread croutons all in one spot.
• Wooden spoon or silicone spatula – for stirring without scratching your pan.
• Knife and cutting board – for prepping your veggies.
• Measuring spoons – to get those spices just right.
• Bowl – to toss the cornbread cubes with butter before crisping them.

Method: Skillet Vegetarian Chili with Cornbread Croutons

Step 1: Sauté the Aromatics and Vegetables

Heat 1 tablespoon olive oil in your skillet over medium heat. Add the diced onion and sauté until it becomes translucent and fragrant—about 3 to 4 minutes. Toss in the minced garlic, diced bell pepper, carrot, and zucchini. Cook for another 5-7 minutes, stirring occasionally, until the vegetables soften and start to caramelize slightly. This builds the base flavor of your chili.

Step 2: Add Beans, Tomatoes, and Corn

Stir in the kidney beans, black beans, diced tomatoes (with their juices), and corn kernels. These ingredients bring heartiness and sweetness that balance the spices perfectly.

Step 3: Season the Chili

Sprinkle 2 tablespoons of chili powder and 1 teaspoon of cumin over the mixture. Season with salt and pepper to taste. Stir well to combine all the flavors. Let the chili simmer gently for 15-20 minutes, uncovered, to allow the flavors to meld and the liquid to reduce slightly.

Step 4: Prepare the Cornbread Croutons

While the chili simmers, melt 1 tablespoon of butter in a separate small pan or the same skillet if you prefer. Add the cubed cornbread and toast over medium heat, stirring frequently, until the croutons are golden brown and crispy on all sides—about 7 to 10 minutes. These croutons add a delightful crunch and a buttery contrast to the chili’s tender texture.

Step 5: Serve and Garnish

Ladle the chili into bowls and top generously with the warm cornbread croutons. Sprinkle with fresh cilantro if you like a pop of herbal brightness. This dish pairs beautifully with a crisp side salad or even a simple Three Bean Salad to round out your meal with extra color and freshness.

Seasonal Twists

• Swap zucchini for butternut squash or sweet potatoes in the fall for a heartier, sweeter chili.
• Add fresh diced jalapeños or a dash of cayenne pepper for some extra heat in the summer.
• Use fresh tomatoes and corn when in season for a brighter, fresher flavor.
• Top with a dollop of plain yogurt or sour cream alternative for a cooling contrast in warmer months.

Common Errors (and Fixes)

• Chili too watery: Let it simmer longer uncovered to reduce excess liquid or mash a few beans to thicken the texture.
• Veggies undercooked: Make sure to sauté the vegetables until soft before adding liquids to enhance flavor and texture.
• Cornbread croutons soggy: Toast the cornbread cubes separately in butter until crisp just before serving.
• Too bland: Don’t skimp on spices! Adjust chili powder and cumin as needed, and add salt gradually to bring out the flavors.

How to Store & Reheat

This chili keeps beautifully in the fridge for up to 4 days. Store it in an airtight container. When ready to eat, reheat gently on the stovetop or in the microwave until warmed through. If the chili thickens too much after refrigeration, stir in a splash of water or vegetable broth to loosen it up.

For the cornbread croutons, store them separately in a paper towel-lined container to maintain crispness, and re-toast in a warm skillet or oven before serving.

Popular Questions

Can I make this chili in advance?

Absolutely! In fact, the flavors deepen wonderfully when the chili rests overnight. Prepare the chili and cornbread croutons separately, then store both in the fridge. Reheat the chili gently and toast the croutons before serving for maximum freshness.

Can I freeze Skillet Vegetarian Chili with Cornbread Croutons?

You can freeze the chili portion, but it’s best to keep the cornbread croutons out of the freezer as they’ll lose their crispness. Freeze the chili in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

What can I serve alongside this chili?

This chili is hearty enough to be a meal on its own, but it pairs beautifully with a fresh side like a crunchy Three Bean Salad or the tangy and cheesy Baked Feta Tomato Orzo Skillet. Both add great texture and complement the chili’s bold flavors.

Can I substitute the cornbread croutons?

If you’re not a cornbread fan or want a different crunch, try crispy tortilla strips or toasted pita cubes. Both add a lovely texture contrast and soak up the chili deliciously.

Explore More

• Three Bean Salad – a refreshing side perfect for chili nights.
• Baked Feta Tomato Orzo Skillet – a cheesy, tangy dish that complements the warmth of chili.
• Homemade cornbread recipe – bake your own for the freshest croutons.
• Vegetarian meal prep bowls – ideas to make your week easier and tastier.

See You at the Table

This Skillet Vegetarian Chili with Cornbread Croutons is the kind of meal that invites everyone to gather around, share stories, and enjoy the simple comfort of a homemade dish. It’s nourishing, satisfying, and full of flavor—perfect for any day you want something easy yet special. So grab your skillet, gather your ingredients, and get cooking! You’re just a few steps away from a bowl of pure comfort that will warm your heart and belly.

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