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

Name: Skillet Chipotle Chili with Plant-Based Meat | America's Test Kitchen
Total time: 60 min
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

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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.

Keywords

Main Courses
Beans
Vegetables
Vegan
Vegetarian
Stews
Super Bowl

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

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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