Vegetarian Skillet Chili

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So apparently my office doesn't have heat. If you know me, you know that I get cold rather easily. Like, extremely easily. Imagine having goosebumps for eight hours straight. That's me Monday-Friday. 


I rushed home from work on Monday and was craving something hot, comforting and spicy. I was also craving a beer, but that goes without saying. 

Anyway, this Skillet Chili satisfied all my cravings. When I saw Skillet Chili Mac & Cheese from Iowa Girl Eats a few weeks ago, I "starred" it immediately in Google Reader. I didn't realize I would make it so soon (or a version of it at least!). 


I skipped the meat - we only eat meat 1-2 times a week (usually chicken) - and cut back on a few other things. This version doesn't really have the "mac and cheese" factor like the original; it's a bit more soup-y. It's basically just chili with some pasta thrown in for good measure, but friends. Friends! It's wonderful!


I paired it with the Winter Solstice Seasonal Ale from Anderson Valley, and that might have been the best decision I've ever made. Just read this beer description from Anderson Valley...

Brilliantly clear dark copper color with a dense tan head. Caramelized malty and spicy aromas redolent of cinnamon, allspice, black currant, and black licorice. Pleasantly creamy, with a silky body, sweet caramel flavor, hints of seasonal spices and a clean malty finish. 

It tasted like Christmas in a bottle. (I know, I was just talking about fall on Sunday - I'm having a season identity crisis.)

Skillet Chili
Adapted from Iowa Girl Eats

Ingredients
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1 - 15 oz. can fire-roasted diced tomatoes, drained
  • 1 - 6 oz. can tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 cups vegetable broth
  • 1 - 15 oz. can kidney beans, rinsed & drained
  • 1 cup short pasta
  • 3/4 cup shredded cheese (I used a monterey jack/cheddar blend)
Directions

1. In a large, deep skillet heat the olive oil and onion over medium heat. Saute for 5-7 minutes, or until the onion becomes translucent.

2. Add diced tomatoes, tomato paste, and seasonings (chili powder through garlic powder). Stir to combine.

3. Add broth and beans; bring to a boil. Then add the pasta, cover, reduce heat to a simmer and cook for 10 minutes. 

4. Remove from heat and stir in the cheese. Let rest for 5-10 minutes to thicken. 

Yield: 4 servings

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