My potato chili skillet is a cozy, filling one-pan dinner made from pantry staples. It’s cooked entirely on the stovetop, tastes like comfort food, and is easy to customize. This skillet is perfect for busy weeknights because it’s fast, satisfying, and keeps cleanup to a minimum.
What Makes This Recipe Great
- True one-pan convenience: Everything cooks in a single skillet, and you can serve straight from the pan for casual family-style meals and minimal dishes.
- Highly adaptable: Swap beans, change the protein, or use different potatoes—this recipe works with many pantry and fridge ingredients.
- Hearty and nourishing: A balanced mix of potatoes, protein and beans makes this dish filling and family-friendly.
Ingredients You’ll Need
- Olive oil: For sautéing the aromatics and potatoes.
- Diced onion: White, yellow or red onion all work.
- Salt and spices: Chili powder, ground cumin and garlic powder provide the core chili flavor.
- Mini golden potatoes: Quartered, or use any potato cut into 1-inch chunks.
- Ground beef: Ground chicken, turkey or a plant-based ground are good alternatives.
- Cherry tomatoes: Halved so they burst and add brightness to the skillet.
- Bell pepper: Diced green or any color you prefer.
- Canned kidney beans: Drain and rinse; pinto, black or garbanzo beans are fine substitutes.
- Diced tomatoes with green chiles: A small can adds savory liquid and a gentle kick.
- Beef broth: Use your favorite broth or stock to simmer the skillet.
How to Make a Potato Chili Skillet
- Sauté aromatics and potatoes: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add ½ large diced white onion and ½ teaspoon salt; sauté 3–5 minutes until translucent. Stir in 3 minced garlic cloves, 1 tablespoon chili powder and 1.5 pounds quartered mini golden potatoes. Toss to coat and sauté 5–6 minutes until the potatoes begin to soften.
- Cook the meat and add remaining ingredients: Add 1.5 pounds ground beef and cook until mostly done. Stir in 1 pint halved cherry tomatoes, 1 large diced green bell pepper, a 15 oz can drained kidney beans, a 10 oz can diced tomatoes with green chiles, ¾ cup beef broth, 2 teaspoons ground cumin, 1 teaspoon garlic powder and the remaining 2 tablespoons chili powder and 1 teaspoon salt (adjust to taste). Bring the mixture to a boil over high heat.
- Simmer until tender: Reduce heat and simmer gently for 15–20 minutes, stirring occasionally so the potatoes don’t stick. The dish is ready when the potatoes are fork-tender and most of the liquid is absorbed or evaporated.
- Serve: Spoon into bowls or serve from the skillet and top with Greek yogurt or sour cream, shredded cheddar and sliced green onions if desired.
Variations & Easy Swaps
- Ground beef → ground chicken, ground turkey, or a plant-based ground meat.
- Kidney beans → pinto, black beans, or garbanzo beans.
- White onion → yellow or red onion.
- Mini gold potatoes → fingerlings, baby red potatoes, or any potato cut into 1-inch pieces.
- For more heat, use diced tomatoes with jalapeños or add chopped jalapeño when sautéing.
What to Serve With It
This skillet is delicious as-is, or top it with any of the following for extra flavor and texture:
- Tortilla chips or Fritos for crunch
- Fresh cilantro
- Greek yogurt or sour cream
- Green onions
- Hot sauce
- Shredded cheddar or Monterey Jack cheese
How to Store & Reheat
This potato chili skillet stores and reheats very well, making it a great option for meal prep.
Storing in the Fridge
Transfer cooled leftovers to an airtight container and refrigerate for up to 5 days.
To reheat: Warm multiple servings in a skillet over medium heat until heated through, or microwave a single serving in a microwave-safe bowl for 1½–2 minutes, stirring halfway through.
Storing in the Freezer
This recipe freezes nicely for future meals. Cool completely, then transfer to a freezer-safe container or gallon-size freezer bag. Remove as much air as possible before sealing. Freeze up to 3 months.
To thaw + reheat: Thaw overnight in the refrigerator, then reheat gently on the stovetop over low–medium heat until warmed through.
Tips & Notes
- Small golden potatoes are recommended for texture, but other small potatoes work fine.
- You can omit fresh vegetables and rely on canned pantry staples if needed.
- Adjust spice levels to taste by varying the chili powder or using a spicier diced-tomato option.
Recipe Details
Servings: 6 • Prep: 20 mins • Cook: 30 mins • Total: 50 mins
FAQs
Should you boil potatoes before pan-frying them?
No—there is no need for a separate boil in this recipe. The potatoes simmer in the skillet with the other ingredients for 15–20 minutes and become fork-tender during that time.
Can you use sweet potatoes instead of regular potatoes?
Yes. Peel and cut sweet potatoes into 1-inch chunks so they cook evenly in the same timeframe.
Can you make a vegetarian version?
Absolutely. Use a plant-based ground meat or firm crumbled tofu in place of the ground beef, and keep the rest of the recipe the same.
Photography by: The Wooden Skillet