One of my favorite things about the fall and winter months is the ability to make comfort food in a single cooking dish. Whether it’s an Instant Pot, a slow cooker or a skillet, cooler weather just screams for a warm, hearty meal. Chili is an obvious choice for a dinner that checks those boxes, but I wanted to find away to do it all in a skillet with the toppings already in it, so it was ready to go for a quick meal and without the hassle of separating all of the fixins. Here’s my version of One Skillet Chili – I love that it has the ease of only one dish to clean in the end and can be made in less than an hour.
I chose a cast iron skillet for it’s ability to retain heat and it’s even cooking surface. Besides, the final presentation in the middle of table, under a festive dish towel and with a big wooden spoon looks so rustic and irresistible. Everyone will want to dig in to this one skillet chili! Mine is 11.75”, which is important for being able to fit everything in it. I was able to serve 4 hungry people with this, along with a salad.
An unusual addition to the spices in this chili is cinnamon – don’t skip this! It adds such a great warmth, depth and familiarity to the one skillet chili and doesn’t taste like cinnamon.
One Skillet Frito Chili
- 2 Tablespoons olive oil
- 1 yellow onion, diced
- 2 Cloves garlic, grated
- 1 Lb ground turkey or beef
- 1 Teaspoon salt
- 1 Teaspoon pepper
- 1 Tablespoon chili powder
- 1 Tablespoon chipotle powder
- 1 Teaspoon smoked paprika
- 1 Teaspoon cumin
- ½ Teaspoon cayenne pepper
- ½ Teaspoon cinnamon
- 1 Tablespoon Worcestershire sauce
- 1 15 oz can bean trio (kidney, black, pinto), drained
- 1 10 oz can diced tomatoes
- 4 Tablespoons tomato paste
- 1-2 Cups chicken or vegetable broth
- ½ lime, juiced
- 2 Cups shredded cheddar cheese
- ½ Cup sour cream
- 1 Bag corn chips
- sliced jalapeños
- Heat olive oil in a large cast iron skillet over medium heat.
- Add diced onions and sauté until soft – about 5 minutes.
- Add grated garlic and cook for 1 minute.
- Add ground turkey, breaking it up with a wooden spoon, and cook until brown.
- Stir in all spices. Cook for 5 minutes until fragrant.
- Stir in Worcestershire sauce, beans, tomatoes, tomato paste, 1 cup of the broth, and lime juice. Reduce heat to low, cover and simmer for at least 20 minutes. Add more broth if too thick.
- Top with cheese, sour cream, corn chips and jalapeños & cilantro (if desired).
I’m a huge fan of dinners that you can cook in one dish – it’s a time saver for a busy families and makes clean-up much easier. For another one of my favorite single dish recipes, check out my One Skillet Lasagna!
Hope you enjoy this One Skillet Chili recipe – would love to hear what you think. Leave me a message below if you try it!