- First gather your ingredients, chop them.
- Saute the chopped vegetables in a large skillet until lightly golden.
- Cook 1 cup of macaroni until al dente.
- Add the canned chopped tomatoes, tomato paste, water, beans, spices and frozen corn to the skillet and let simmer over the stove.
- Let everything simmer lightly for about 30 minutes until bubbly and cooked through.
- Grate some aged cheddar cheese and sprinkle on top. Garnish with extra parsley and sliced jalapeno peppers.
- Serve in bowls with some crusty toasted bread for a delicious, healthy and satisfying meal.
- This was smokey, savory & delicious and it was so easy to make. In fact it was so yummy that I ate it for lunch and again for dinner! (where I added avocado slices & sour cream)
We are having a cold snap this week in New York – probably the coldest weather of the fall season so far. It’s time to bring out the fleecy jackets and scarves!
There is nothing like a warm bowl of chili on a nippy fall day. It smells so rich, spicy and smokey while simmering on the stove. I made this chili in a large skillet as a “one pot meal”. It is chock full of vegetables and beans and would go perfectly with a dark beer and and a nice piece of toasted bread. Make extra and eat it warmed up the next day for lunch and it will taste just as good!
One Skillet Vegetarian Chili
serves 4 -6
- 1 cans of red kidney beans
- 2 tablespoons of olive oil
- 1 /2 red onion, chopped
- 1 medium or several small yams, diced
- 1 /2 red pepper, diced
- 1/2 yellow pepper, diced
- 6-8 heirloom cherry tomatoes cut in half (optional – for color!)
- 2 large garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons of smoked paprika
- 1 28-ounce can chopped tomatoes
- 1 teaspoon dried oregano or chimichurri seasoning
- 2 tablespoons tomato paste dissolved in 1 cup water
- Salt and pepper to taste
- ½ cup chopped parsley
- 1 cup of frozen corn
- 1 cup of cooked macaroni
- Grated cheddar or Monterey Jack