Skillet Chipotle Chili with Plant-Based Meat | America's Test Kitchen

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