Cheesy Beef Skillet Chili

Cheesy Beef Skillet Chili

Servings: 4 Servings

Allergen Friendly
Recipe Directions
Nutrition Information


2 tablespoons olive oil

1 lb (455 g) grass-fed ground beef (I use 85-90% lean)

1 medium onion, chopped

1 medium-large green bell pepper, chopped

4 large cloves garlic, minced or crushed

1 (14.5 oz/411 g) can no-salt-added diced tomatoes with juices

1 (6 oz/170 g) can tomato paste

1 1/2 cups (355 ml) water or low-sodium beef or vegetable stock

4 teaspoons no-salt-added taco spice blend (see Note)

3/4 teaspoon salt

1/4 teaspoon black pepper

1 (15.5 oz/439 g) can no-salt-added black beans, rinsed and drained

1/2 bag GO VEGGIE Lactose and Soy Free Cheddar Shreds

2 tablespoons chopped fresh parsley or cilantro, for garnish


Heat the oil in a large, deep skillet over high heat. Add the beef, onion, bell pepper, and garlic, and cook (uncovered) until the meat is browned and the vegetables are tender, about 8 minutes, stirring occasionally.

Add the diced tomatoes, tomato paste, water or stock, taco spice blend, salt, black pepper, and black beans, and bring up to a boil. Turn the heat down and simmer (uncovered) 5 minutes, stirring occasionally.

Turn the heat down to low, sprinkle the cheddar shreds on top, and cover the skillet. Cook until the shreds are melted, about 3 minutes (do not stir).

Serve with the parsley or cilantro sprinkled on top.

Recipe by: An Edible Mosaic