one skillet chili cheese frito pie
A fully vegetarian rendition of a comfort favorite.
Ingredients
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp dried oregano
- 2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 1 tsp cumin
- 1 6-oz can tomato paste
- 2 cans pinto beans, drained
- 1 can diced tomatoes
- 1 cup beer of choice (or vegetable broth)
- 1 1/2 cups monterrey jack cheese, shredded
- 1 1/2 cups sharp cheddar cheese, shredded
- 2 cups Fritos
- sour cream, cilantro, jalapeno peppers, green onions, and fresh lime juice, to garnish
Instructions
- Preheat oven to 400 degrees.
- In a large oven-safe pan or skillet, heat 2 tablespoons of oil over medium. Saute the onion until soft and translucent, about 4-5 minutes. Stir in the garlic, oregano, smoked paprika, chipotle chili powder, and cumin, for about 1 minute. Swirl in the tomato paste.
- Pour in the beans, canned tomatoes, and beer. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until thickened. Remove from heat and season to taste with salt and pepper.
- Sprinkle the cheeses on top of the chili. Bake for 10-15 minutes until the cheese melts and is bubbly. Divide into bowls and top with Fritos, sour cream, fresh cilantro, green onions, jalapeno slices, and a hint of lime juice, as desired.