Alright, Let’s Talk Potato Chili Skillet

You know those nights when you open the fridge, look at the chaos inside, and sort of sigh and close it again? That’s how this Potato Chili Skillet came to life for me. It’s like my culinary “get out of jail free card” whenever I’m feeling either too lazy or just—let’s be honest—a bit defeated by a mountain of dirty dishes (raise your hand if you’ve been there!). I remember once making this after a failed attempt at homemade pasta. It was a real mood-saver, especially since my husband swears it has magical healing powers after a rough day—the only magic I know is that it gets gobbled up with barely a scrap left. Anyway, if you’ve got a pan and enough energy to chop a potato, you’re basically halfway.

Potato Chili Skillet (Hearty One-Pan Dinner)

Why You’re Honestly Going to Love Making This

I make this when we’ve skipped the grocery store (yet again) and everyone’s hungry. Somehow, potatoes are always lurking somewhere in the back of the pantry, and beans? Well, let’s just say I accidentally hoard cans of them.
My family goes a bit bonkers for this because it’s hearty, cozy, and scandalously good with a bit of cheese on top (I argued about adding more veggies once, but the kids gave me The Look).
Plus, it only needs one pan—so if you hate dishes like me, that’s just, I mean, a win, yeah?
Sometimes mine turns out spicier or chunkier, but, come on, you can’t mess this up that badly. (One time I thought I had chili powder, but it was actually cinnamon… don’t recommend it, but it wasn’t the end of the world!)

What You’ll Want (and What You Can Swap)

2-3 medium potatoes, chopped into bite-size chunks (Yukon Golds are my go-to but red potatoes work fine—heck, I’ve even used sweet potatoes when that’s all I had)
1 big onion, diced (red or white, or honestly, I’ve used half a shallot because that’s all I found once)
2 bell peppers, any colors, diced (or sub with a couple handfuls of frozen mixed veggies if you’re in a rush—my grandmother used to insist on green but I find the orange ones are sweeter)
2 garlic cloves, smashed (I eyeball this, but sometimes I go real heavy when fighting off a cold)
1 can (400g) diced tomatoes (or chop up a couple fresh ones; don’t stress if it’s a mix of both)
1 can (400g) beans—kidney, black, pinto, whatever mood strikes (sometimes I do a mix—bean roulette, if you will)
2 tsp chili powder (or a mix of paprika and cumin plus a dash of cayenne if your chili powder mysteriously vanishes)
1 tsp smoked paprika (not essential, but it’s good—leave it out if you must)
Salt and pepper, to taste, plus a pinch of sugar if your tomatoes are a bit tart
Optional: a handful of shredded cheese, sliced green onions, sour cream, chopped cilantro (or just whatever toppings you have)

How To Actually Make This—Don’t Stress the Details

First off, heat a glug (that’s a word, right?) of olive oil in your biggest skillet over medium-ish heat. I’ve also used butter in a pinch, which is delicious, but maybe not for everyone.
Throw in the diced onions and potatoes. Keep them moving so nothing gets scorched (learned that the hard way). Let them cook for about 8-10 minutes. If the potatoes stick, just give them a good scrape; it all comes together.
Toss in your bell peppers and garlic, and stir for about 2-3 minutes. Honest moment: it always looks a bit of a jumble at this point—totally normal.
Pour in the can of tomatoes, dump in your beans, and sprinkle all the spices right over the top. Who measures? Sometimes the lid of the spice jar is my trusty spoon.
Give everything a real good stir and bring it to a gentle simmer. Slap on a lid (or, in my case, a baking tray if the right lid has wandered off). Let it go for 15-20 minutes.
- Quick note: I usually sneak a taste at the 10-minute mark—mostly for science. Adjust salt or a bit more spice if needed.
When the potatoes are fork-tender and the skillet smells amazing, it’s time. Toss on your cheese if using—it’ll melt in a flash. Top with whatever else makes you happy.

Things I Learned (Usually the Hard Way)

If you add too much tomato, it gets a little soupy. This isn’t a disaster, but just let it cook a bit longer (or serve with a spoon!).
Once I tried doubling the recipe all at once, but my skillet said, “nope”—if you’re feeding a crowd, just make two pans instead for less drama.
Chopping potatoes unevenly means you’ll have some crunchy bites and some soft ones—some folks love that, not gonna lie.

If You Want to Mix Things Up

I’ve thrown leftover cooked sausage slices in—honestly, delicious. Crumbled tofu also does the trick if you’re trying to be a bit healthier (or just meatless).
Sometimes, I swap out half the potatoes for carrots or squash. It works… most of the time. Pumpkin was a step too far—too mushy, oddly sweet, wouldn’t do again.
If you’re in the mood for heat, a finely chopped jalapeño tossed in with the onions can do wonders.

What You’ll Need (But Improv Works!)

One big skillet with a lid (or a baking tray if said lid is MIA, which happens more than I’d like to admit)
Stirring spoon or spatula (I’ve used the handle of a wooden spoon when I couldn’t find anything else—does the job!)
Chopping board and knife (but you can pre-chop veggies from the store if you’re desperate or, well, lazy)

How to Store Leftovers (If There Are Any)

Scoop what’s left into a container, pop it in the fridge, and it should last about 3 days… though honestly, in my house it never lasts more than a day! Reheats pretty well in the microwave (just toss a damp paper towel over it or you get that weird crust).

A Few Ways We Like to Serve It

We go classic with a sprinkle of shredded cheese, maybe a dollop of sour cream or Greek yogurt, and (I love this) some crushed tortilla chips on top because crunchy is fun. Occasionally, we scoop it over rice or toast. Is that weird? Maybe. But it works for my lot.

Hard-Earned Tips (Learn from My Oops Moments)

I once tried rushing the potato cooking on high heat, thinking I could save time. Nope—burnt outsides, raw insides. It’s really better to just give it time to cook gently.
Check your spice labels. Cinnamon does not taste like chili powder. Trust me. I’ve learned this the, uh, aromatic way.
If it’s looking dry before the potatoes are soft, just add a splash of water or stock—it’ll fix itself.

Oh, You Have Questions?

Can I use canned potatoes? You know, I’ve never tried—but I reckon you could. Just add them later so they don’t go all mushy.
What if I’m missing a bell pepper? It’s cool, skip it or chuck in something else. I like frozen peas, honestly. Or carrots. Or just extra onion. Nobody’s judging.
Is it spicy? Only as much as you make it. My kids hate heat, so honestly, I pile on the hot sauce after serving mine.
Can I make this vegan? Absolutely, as long as you don’t add cheese or use a dairy-free one. Most of the time, ours is all vegan by accident.
Can you freeze it? Mmm, yes, but texture-wise, the potatoes get a bit softer when reheated. I don’t mind, but if you’re picky, skip the freezer.
Why is it better the next day? Don’t ask me—magic? All the flavors marry up or something. I usually make extra for lunch, but it tends to mysteriously disappear overnight.

And if you made it this far without giving up—cheers! Drop me a note if you do something wild with it, I love swapping skillet stories. Oh, random, but has anyone tried adding pineapple? Can’t decide if that’s bonkers or brilliant… Anyway, hope you enjoy your Potato Chili Skillet (Hearty One-Pan Dinner); let me know how it goes!

Potato Chili Skillet (Hearty One-Pan Dinner)