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Chili Skillet

Like most farmers, my husband loves a good hearty chili. With all the vegetables, cheese and meat in it, this dish makes a super supper—and it comes together in one skillet on top of the stove. I serve it frequently in fall and winter. —Katherine Brown, Fredericktown, Ohio
  • Total Time
    Prep: 15 min. Cook: 40 min.
  • Makes
    4 servings


  • 1 pound ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 cup tomato juice
  • 1/2 cup water
  • 4 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 cup uncooked long grain rice
  • 1 cup canned or frozen corn
  • 1/2 cup sliced ripe olives
  • 1 cup shredded cheddar or Monterey Jack cheese
  • Thinly sliced green onions, optional


  • In a large skillet over medium heat, cook beef, onion, pepper and garlic until meat is no longer pink; drain. Add the next 7 ingredients; simmer, covered, until rice is tender, about 25 minutes.
  • Stir in corn and olives; cover and cook 5 minutes more. Sprinkle with cheese; cook, covered, until cheese is melted, about 5 minutes. If desired, top with green onions.
Nutrition Facts
1 serving: 599 calories, 26g fat (11g saturated fat), 98mg cholesterol, 1557mg sodium, 54g carbohydrate (9g sugars, 10g fiber), 38g protein.

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Average Rating:
  • ellimaye1
    Jan 19, 2021

    Perfect meal--one pot, great flavor, done in a jiffy! Made as directed except the olives. This will be part of the rotation especially one busy nights.

  • Adele
    Jan 12, 2021

    Fabulous! And I loved the nutritional analysis! Less than 50% of calories from fat, and very high fiber!

  • Srossco
    Jan 12, 2021

    I was a bit disappointed with this recipe. I expected more chili flavor. I think some cumin, a dash of Worcestershire sauce and maybe a pinch of cayenne would give it more flavor. It's not a bad recipe; easy, one pan meal but it just needs some tweaking for personal taste.

  • Dawn
    Nov 2, 2020

    I used a 6-qt. stockpot, 1 onion, 1 green pepper, 1 cup TOMATO SAUCE (Italian-style), 1 can golden kernel corn + the liquid from corn (14.75-oz.) and 1 cup Colby-Jack shredded cheese. Green onions and olives were omitted. This recipe was delicious!

  • Roy
    Oct 20, 2020

    This is eerier similar to the "Chicken Skillet" recipe in Barbara Swain's "Cookery for 1 or 2".. So I do not believe that this is an "original" recipe. I would be happy to upload scan of the recipe and cover if I could.

  • Lani
    Oct 19, 2020

    No comment left

  • jesskate
    Oct 19, 2020

    Made this for years! Love this recipe I usually sub the tomato juice with tomato sauce (I don’t buy tomato juice)and adjust the chili powder depending on who is having dinner.

  • Evelyn
    Oct 19, 2020

    I haven't tried this yet; but when I do I'm go8ing to add sliced hot dogs to the mix. I think that would make it really tasty!

  • jenniferrobin
    Oct 18, 2020

    I tried this recipe, my family did not like it at all. Guess were on spoiled on goof old TEXAS chili. No corn, rice or olives.

  • sherry
    Oct 18, 2020

    Quick, easy, tasty - what more can i say? Double the juice to ensure rice will be cooked (always cook long grain rice in double the liquide - i.e. 1/2 cup rice = 1 cup liquid) and be sure to cook the full 40 minutes with lid on - never have a problem with uncooked rice. We like chili more souplike, than stew so even more juice can be used. Works well with ground chicken and veggie crumbles also.