Skillet Chipotle Chili with Plant-Based Meat
By America's Test KitchenPublished on January 31, 2022
Time
1 hour
Yield
Serves 4 to 6
Ingredients
½ cup plain plant-based or dairy Greek yogurt ¼ cup minced fresh cilantro, divided2 teaspoons grated lime zest, divided, plus 3 tablespoons juice (2 limes), divided1¼ teaspoons table salt, divided2 tablespoons vegetable oil, divided1 cup long-grain white rice, rinsed2 cups water 1 onion, chopped fine 1 red bell pepper, stemmed, seeded, and choppedPinch pepper 12 ounces plant-based ground meat 1 tablespoon ground cumin 2 garlic cloves, minced2 teaspoons chipotle chile powder 1 (15-ounce) can tomato sauce 1 (15-ounce) can black beans, rinsed1 cup frozen corn, thawed
Before You Begin
You will need a 12-inch nonstick skillet with a tight-fitting lid. Serve with sliced jalapeños, shredded cheese, and diced avocado, if desired.
Instructions
- Whisk yogurt, 2 tablespoons cilantro, 1 teaspoon lime zest and 1 tablespoon lime juice, and ¼ teaspoon salt together in bowl; cover and refrigerate yogurt sauce until ready to serve.
- Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add rice and cook, stirring often, until edges of rice begin to turn translucent, about 2 minutes. Add water and ½ teaspoon salt and bring to boil. Cover, reduce heat to low, and simmer until liquid is absorbed and rice is tender, about 20 minutes.
- Off heat, add remaining 1 teaspoon lime zest and remaining 2 tablespoons lime juice and fluff gently with fork to incorporate. Transfer to bowl and cover with aluminum foil to keep warm.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onion, bell pepper, pepper, and remaining ½ teaspoon salt and cook until vegetables are just beginning to brown, 5 to 7 minutes. Add ground meat and cook, breaking up meat with wooden spoon, until firm crumbles form, about 3 minutes.
- Stir in cumin, garlic, and chile powder and cook until fragrant, about 1 minute. Stir in tomato sauce, beans, and corn and cook until most of liquid is absorbed, about 2 minutes. Serve chili over rice with yogurt sauce and remaining 2 tablespoons cilantro.
Time
1 hourYield
Serves 4 to 6Ingredients
½ cup plain plant-based or dairy Greek yogurt
¼ cup minced fresh cilantro, divided
2 teaspoons grated lime zest, divided, plus 3 tablespoons juice (2 limes), divided
1¼ teaspoons table salt, divided
2 tablespoons vegetable oil, divided
1 cup long-grain white rice, rinsed
2 cups water
1 onion, chopped fine
1 red bell pepper, stemmed, seeded, and chopped
Pinch pepper
12 ounces plant-based ground meat
1 tablespoon ground cumin
2 garlic cloves, minced
2 teaspoons chipotle chile powder
1 (15-ounce) can tomato sauce
1 (15-ounce) can black beans, rinsed
1 cup frozen corn, thawed
Ingredients
½ cup plain plant-based or dairy Greek yogurt
¼ cup minced fresh cilantro, divided
2 teaspoons grated lime zest, divided, plus 3 tablespoons juice (2 limes), divided
1¼ teaspoons table salt, divided
2 tablespoons vegetable oil, divided
1 cup long-grain white rice, rinsed
2 cups water
1 onion, chopped fine
1 red bell pepper, stemmed, seeded, and chopped
Pinch pepper
12 ounces plant-based ground meat
1 tablespoon ground cumin
2 garlic cloves, minced
2 teaspoons chipotle chile powder
1 (15-ounce) can tomato sauce
1 (15-ounce) can black beans, rinsed
1 cup frozen corn, thawed
Ingredients
½ cup plain plant-based or dairy Greek yogurt
¼ cup minced fresh cilantro, divided
2 teaspoons grated lime zest, divided, plus 3 tablespoons juice (2 limes), divided
1¼ teaspoons table salt, divided
2 tablespoons vegetable oil, divided
1 cup long-grain white rice, rinsed
2 cups water
1 onion, chopped fine
1 red bell pepper, stemmed, seeded, and chopped
Pinch pepper
12 ounces plant-based ground meat
1 tablespoon ground cumin
2 garlic cloves, minced
2 teaspoons chipotle chile powder
1 (15-ounce) can tomato sauce
1 (15-ounce) can black beans, rinsed
1 cup frozen corn, thawed
Why This Recipe Works
Chili made in a skillet? You bet! Cooking in stages in our hard-working nonstick skillet brings together a one-pan dinner of saucy, smoky chili and fluffy rice with minimal fuss. We start by toasting and simmering the rice, flavoring it with lime zest and juice to brighten it up; toasting the rice gives it an irresistible nuttiness and helps prevent the grains from sticking together. When the rice is done, we transfer it to a bowl and cover it with aluminum foil to keep warm. We then brown the plant-based meat and vegetable base of the chili in the same skillet. Blooming ground cumin and chipotle chile powder with minced garlic boosts the spices’ potency before we stir in tomato sauce, black beans, and corn. A lime-cilantro yogurt sauce finishes off each bowl with creamy, zesty pizzazz.
Before You Begin
You will need a 12-inch nonstick skillet with a tight-fitting lid. Serve with sliced jalapeños, shredded cheese, and diced avocado, if desired.
Instructions
- Whisk yogurt, 2 tablespoons cilantro, 1 teaspoon lime zest and 1 tablespoon lime juice, and ¼ teaspoon salt together in bowl; cover and refrigerate yogurt sauce until ready to serve.
- Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add rice and cook, stirring often, until edges of rice begin to turn translucent, about 2 minutes. Add water and ½ teaspoon salt and bring to boil. Cover, reduce heat to low, and simmer until liquid is absorbed and rice is tender, about 20 minutes.
- Off heat, add remaining 1 teaspoon lime zest and remaining 2 tablespoons lime juice and fluff gently with fork to incorporate. Transfer to bowl and cover with aluminum foil to keep warm.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onion, bell pepper, pepper, and remaining ½ teaspoon salt and cook until vegetables are just beginning to brown, 5 to 7 minutes. Add ground meat and cook, breaking up meat with wooden spoon, until firm crumbles form, about 3 minutes.
- Stir in cumin, garlic, and chile powder and cook until fragrant, about 1 minute. Stir in tomato sauce, beans, and corn and cook until most of liquid is absorbed, about 2 minutes. Serve chili over rice with yogurt sauce and remaining 2 tablespoons cilantro.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments