Skillet Chili

Skillet Chili

Serves 4

Ingredients

• 1 Tbsp. canola or vegetable oil
• 1 large onion, diced
• 1 red bell pepper, seeded and diced
• 3 cloves of garlic, minced
• 1 14 oz. can diced tomatoes in juice
• 2 14 oz. cans black beans, drained and rinsed
• 1 – 2 Tbsp. chili powder
• pinch of cayenne (or more to taste)
• 1 tsp. cumin
• 1 tsp. dried oregano
• 1 1/2 cups shredded mexican blend cheese
• 1 pckg. corn or flour tortillas

Directions

1. In a cast iron skillet heat the oil over medium high heat. Add the onion and the bell pepper and saute until the vegetables are tender, about 10 – 15 minutes.
2. Stir in  the garlic, chili powder, cayenne, cumin and oregano.
3. Add the tomatoes and beans. Bring mixture to a boil and then reduce to a simmer. Simmer for approximately 15 minutes or until the mixture has thickened and most of the juices have evaporated.
4. Turn the broiler on and sprinkle the top of the mixture with the cheese. Place the skillet under the broiler and broil until the cheese is melted and browned. Remove the skillet (be careful, that handle is going to be hot!!) and place on a heat proof pad on the table. Serve with warmed tortillas.

Notes: If you don’t have a cast iron skillet, no problem. Just transfer the mixture to a heat proof casserole dish, top with the cheese and place under the broiler.Feel free to substitute left over meat for the beans or add meat with the beans. You can also substitute a diced chipotle chile for the cayenne.

Other 1 dish dinners you might like:

Barley Sausage Skillet
Rosti Quiche