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Skillet Vegetarian Chili with Cornbread Croutons

This Skillet Vegetarian Chili with Cornbread Croutons is a cozy, hearty meal bursting with fresh veggies, robust spices, and crispy buttery croutons!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Southwestern, Vegetarian
Keyword: Chili, Easy, One-Pan, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 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)

Instructions

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 translucent and fragrant, about 3 to 4 minutes. Toss in minced garlic, diced bell pepper, carrot, and zucchini. Cook for another 5-7 minutes, stirring occasionally, until vegetables soften and start to caramelize.

Step 2: Add Beans, Tomatoes, and Corn

  • Stir in kidney beans, black beans, diced tomatoes with their juices, and corn kernels. These ingredients add heartiness and sweetness.

Step 3: Season the Chili

  • Sprinkle 2 tablespoons chili powder and 1 teaspoon cumin over the mixture. Season with salt and pepper to taste. Stir well and let the chili simmer uncovered for 15-20 minutes to meld flavors and reduce liquid slightly.

Step 4: Prepare the Cornbread Croutons

  • Melt 1 tablespoon butter in a separate small pan or the same skillet. Add cubed cornbread and toast over medium heat, stirring frequently, until golden brown and crispy, about 7 to 10 minutes.

Step 5: Serve and Garnish

  • Ladle chili into bowls and top generously with warm cornbread croutons. Sprinkle with fresh cilantro if desired. Serve with a side salad or Three Bean Salad for extra freshness.

Equipment

  • Large skillet or sauté pan
  • Wooden spoon or silicone spatula
  • Knife and cutting board
  • Measuring Spoons
  • Bowl

Notes

  • Store chili in an airtight container in the fridge for up to 4 days; reheat gently and add a splash of water if too thick.
  • Keep cornbread croutons separate in a paper towel-lined container to maintain crispness; re-toast before serving.
  • Customize the chili by swapping zucchini for butternut squash or sweet potatoes in fall for a sweeter flavor.