15-Minute Skillet Chili Recipe

Why You’ll Love This Recipe

This 15-minute chili proves that comfort food doesn’t have to take hours. It’s a no-fuss, no-stress recipe that transforms pantry staples into a satisfying, flavorful dinner—perfect for those busy nights when you’re short on time but still want something delicious.

Key Highlights:

• Ready in just 15 minutes

• Cooked entirely in one skillet

• Family-friendly with customizable spice level

• Perfect for meal prep or next-day leftovers

• Great for weeknight dinners, dorm meals, or quick lunch bowls

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🛒 Ingredients

For the Chili Base:

• 1 tablespoon olive oil (or other neutral oil)

• 1 pound lean ground beef (85%–90%)

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 can (15 oz) crushed or diced tomatoes (with juices)

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) black beans, drained and rinsed

• ½ cup beef or vegetable broth (or water)

Spices & Seasonings:

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• Pinch cayenne (optional, for heat)

Toppings (Optional but Recommended):

• Shredded cheddar cheese

• Sour cream or Greek yogurt

• Sliced jalapeños

• Fresh cilantro

• Green onions

• Crushed tortilla chips or tortilla strips

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🍳 How to Make Skillet Chili in 15 Minutes

Step 1: Brown the Beef

Heat olive oil in a large skillet over medium-high heat. Add ground beef and diced onion. Cook for 4–5 minutes, breaking the meat apart, until beef is browned and onions are softened.

Step 2: Add Garlic and Spices

Stir in the minced garlic and cook for 30 seconds. Then add chili powder, cumin, smoked paprika, salt, pepper, and cayenne (if using). Stir to combine and toast the spices briefly.

Step 3: Add Tomatoes, Beans, and Broth

Pour in the diced tomatoes, kidney beans, black beans, and broth. Stir everything together and bring to a gentle simmer.

Step 4: Simmer and Serve

Simmer the chili over medium heat for about 5 minutes, or until everything is heated through and slightly thickened. If needed, adjust seasoning. Serve hot with your favorite toppings.

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🍽️ Serving Suggestions

This quick chili is flavorful enough on its own but shines even more with the right sides and toppings. Try serving it with:

• Cornbread or cornbread muffins

• Tortilla chips or nachos

• Over baked potatoes or rice

• Topped on hot dogs or fries (chili cheese dog style)

• In taco shells or burritos for a chili twist

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👩‍🍳 Tips for Success

• Use lean beef: This reduces grease and keeps things quick—no need to drain excess fat if it’s lean enough.

• Toast your spices: Briefly cooking spices enhances their flavor and gives your chili depth.

• Adjust texture: For a thicker chili, let it simmer uncovered a little longer. If it’s too thick, add a splash of broth.

• Make it vegetarian: Swap ground beef for plant-based crumbles or more beans and lentils.

• Make it spicy: Add jalapeño, hot sauce, or extra cayenne to bring the heat.

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🥑 Topping Bar Ideas

Create a build-your-own chili bar for a fun, interactive family dinner or casual get-together. Some ideas include:

• Shredded cheese (cheddar, Monterey Jack, vegan cheese)

• Sour cream or plain Greek yogurt

• Diced avocado

• Sliced green onions

• Pickled jalapeños

• Crushed tortilla chips or cornbread croutons

• Lime wedges

• Hot sauce

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🧊 Storing & Reheating

Refrigeration:

Store in an airtight container for up to 4 days in the fridge.

Freezing:

Let chili cool completely, then freeze in freezer-safe containers for up to 3 months. Great for meal prep!

Reheating:

Reheat on the stove or in the microwave. Add a splash of broth if needed to loosen the texture.

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🔁 Variations & Add-Ins

This base recipe is super flexible! Here are some ways to switch it up:

Add Veggies:

• Diced zucchini

• Corn kernels (fresh or frozen)

• Bell peppers

• Mushrooms

Add Grains:

• Stir in cooked rice or quinoa

• Try barley or bulgur for extra texture

Swap the Protein:

• Use ground turkey or chicken for a lighter version

• Try plant-based crumbles for a vegetarian twist

Make It Creamy:

• Stir in ¼ cup cream cheese or coconut milk for a creamy chili variation

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❓ Frequently Asked Questions (FAQs)

Q: Can I make this without beans?

Yes! Just add extra tomatoes, corn, or ground beef to maintain volume and texture.

Q: Is this chili spicy?

It’s mild as written. Add more chili powder, jalapeños, or cayenne if you want more heat.

Q: What kind of skillet should I use?

A deep, heavy-bottomed skillet (like cast iron or stainless steel) works best to evenly cook and retain heat.

Q: Can I double the recipe?

Absolutely. Just use a larger skillet or Dutch oven to avoid overflowing.

Q: What can I use instead of beef?

Ground turkey, chicken, lentils, or chopped mushrooms make excellent alternatives.

Q: How can I thicken the chili?

Simmer uncovered to reduce liquid, or stir in a spoonful of tomato paste.

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🧾 Nutritional Info (Approx. per serving without toppings)

• Calories: 360

• Protein: 26g

• Carbs: 28g

• Fat: 16g

• Fiber: 9g

• Gluten-Free, no pork, no alcohol

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🥄 Final Thoughts

This 15-minute skillet chili proves that delicious, comforting dinners don’t require hours in the kitchen. With bold flavor, quick prep, and minimal cleanup, it’s ideal for busy households, chilly weeknights, and last-minute dinner emergencies.

It’s a recipe you’ll come back to again and again—and a perfect base for endless chili creativity.