Simple Skillet Chili! Scrumptious, salubrious, effortless! A great weeknight meal anytime of year, but a lifesaver when that winter illness is refusing to let go.
That was the cold I had recently. It should have relented after just a few days but the beast continually reared it’s ugly head, demanding my attention and killing my energy. I have become a little spoiled. Since transitioning to a plant-based diet and eliminating gluten and refined sugar, I don’t get sick nearly as often as I used to. So when my face was throbbing from sinus pressure and I had no gumption, I stopped dead in my tracks. This meant I had not bought groceries in days . . . three days before Christmas.
That’s when I decided it was time to show this cold who was boss! I’d been eating the requisite fresh fruit and veggies to try to supply the vities double time. But I felt like my body was speaking to me. I needed something warm and filling that would taste great going down and leave me nourished. I opened the cabinets one by one waiting for some can of something to call out to me. Finally, it started to come together. I grabbed two cans of beans, onion, garlic, vegetable broth, and fresh cilantro from the fridge. (I always–always–have cilantro in my refrigerator!)
My Skillet, My Friend
As you can imagine, the level of effort had to be kept to a minimum–and I needed my chili/soup pronto! I didn’t want to make something that would require hours of simmering to achieve a harmony of flavors. When I created my Cauliflower Steaks with Garlic Caper Sauce I discovered the joy of cooking with more surface area. More surface area means that ingredients cook, blend and reduce faster. So with a few chops of garlic, onion and cilantro and my skillet (I used a 12″ wide and 3″ deep pan) I was on my way.
Just What I Needed
In under an hour I was staring at a steaming bowl of deliciousness. The steam was just what I needed for my sinus issues and the smell and taste what I needed for my soul. My body was thrilled too. With the trifecta of antioxidants (onion, garlic, and cilantro) I was feeling notably better in no time. The leftovers were even tastier the next day!
Necessity is the Mother of Invention: Skillet Chili
As I stood before those sparsely stocked cabinets trying to throw together something to eat while feeling way off my game, I never envisioned that it would turn into a recipe that I would want to share with others. What started out as an act of desperation turned into something so satisfying, flavorsome, and flexible that I want to share it with you! I’ve made this recipe several times now and I really can’t get enough. One of my favorite things is how the flavors blend so quickly that you can stop the simmer process early and serve it as soup rather than chili. I served it both ways with a nice bowl of greens (more antioxidants!) and some gluten-free toast.
The next time you need a quick weeknight meal or you have the cold from hell give this a try. It’s a keeper! Enjoy!