Cheesy Chili Skillet
This cheesy chili skillet is a cozy, high-protein one pan dinner made with ground beef, turkey, beans, and a rich tomato base, finished with melty cheddar cheese. It’s packed with protein and fiber, naturally filling, and perfect for busy weeknights, meal prep, or serving as a crowd-friendly dip with tortilla chips. Simple, flexible, and seriously satisfying.
Servings 4 - 6
Ingredients
- 1 tablespoon olive oil
- 1 lb. lean ground beef (90/10)
- 1 lb. ground turkey
- 1 small yellow onion finely diced
- 1 green bell pepper finely diced
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon sea salt plus more to taste
- ½ teaspoon black pepper
- 1 tablespoon tomato paste
- 1 28-oz can crushed tomatoes
- 1 cup beef or chicken bone broth (I like Kettle & Fire)
- 1 15-oz can pinto beans or black beans, drained and rinsed (optional)
- 1 ½ –2 cups freshly shredded sharp cheddar or cheddar-jack cheese
To Serve:
- Tortilla chips
- Greek yogurt
- Chopped cilantro or green onions
Instructions
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
- Add ground beef and ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.
- Add diced onion and green bell pepper and cook for 4–5 minutes, until softened.
- Stir in garlic and cook for 30 seconds, just until fragrant.
- Add chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir well to coat the meat.
- Add tomato paste and cook for 1 minute to deepen the flavor.
- Pour in crushed tomatoes and broth and stir to combine. Add black beans if using. Bring to a gentle simmer, reduce heat to medium-low, and cook uncovered for 25–30 minutes, stirring occasionally, until thick and rich.
- Preheat the broiler to high heat.
- Sprinkle the shredded cheese evenly over the chili. Transfer the skillet to the oven and broil for 1–3 minutes, watching closely, until the cheese is melted, bubbling, and lightly golden in spots.
- Remove from the oven and let rest for 2 minutes.
- Finish with chopped cilantro or green onions, if using. Serve straight from the skillet with tortilla chips and a dollop of Greek yogurt. Enjoy!
To Store:
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months. If freezing, leave off the cheese and add fresh when reheating. Reheat until warmed through.
Notes
Swaps & Substitutions:
- Ground meat: Use all ground beef, all ground turkey, or swap in ground chicken
- Beans: Use pinto, black, or kidney beans—or omit entirely
- Broth: Beef, chicken, or regular broth all work
- Bell pepper: Any color bell pepper can be used
- Spices: Swap with a store-bought chili seasoning blend (adjust to taste)
- Tomatoes: Use crushed, diced, or fire-roasted tomatoes
- Cheese: Swap cheddar for Monterey Jack, pepper jack, or a dairy-free alternative
- Dairy topping: Greek yogurt can be swapped with sour cream or avocado
- Serving style: Serve with tortilla chips, or over rice or baked potatoes