Beef and Bean Chili Skillet with Cool Yogurt Topping
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $18.50
- Nutrition
- 480 cal · 34g protein
- quick
- one-pot
- kid-favorite
🍳 1 pan + 1 bowl · Picky-eater safe bet: raw veg on the side · kept by 1 family
Beef and Bean Chili Skillet with Cool Yogurt Topping is a weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $19 in groceries. You'll need 1 pan + 1 bowl, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- LadleDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb 90% lean ground beef
- 2 cans low-sodium kidney beans
- 2 count medium bell peppers
- 1 can no-salt-added diced tomatoes
- 1 can low-sodium green beans
- 2 tsp chili powder
- ¾ cup plain Greek yogurt
- 1/2 count large onion, diced
Steps
- In a large skillet over medium-high heat, brown the ground beef with diced onion and bell pepper for 6 minutes, breaking the meat into small pieces and stirring often, until the beef reaches 160°F internal temperature; drain excess fat.
- Set aside 2 cups of the cooked meat and vegetables in a small bowl; stir the chili powder into the remaining meat in the skillet, cooking for 1 minute.
- Drain and rinse the kidney beans, and drain the green beans. Add them to the skillet with the tomatoes and their juices; simmer for 5 minutes to blend flavors.
- Serve the chili in bowls topped with a dollop of plain Greek yogurt (about 3 tablespoons per bowl).
- Picky eater tip: the set-aside beef and peppers has no chili powder, so serve it plain, with a spoonful of yogurt on the side if they like.
- Make ahead: chop the onion and peppers up to 2 days ahead; store leftover chili (without yogurt) in the fridge for 3 days or freezer for 3 months.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 34 g
- Carbohydrates
- 38 g
- Fiber
- 8 g
- Sugar
- 6 g
- Fat
- 18 g
- Saturated fat
- 7 g
- Sodium
- 820 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Whitney Cambarijan / Unsplash