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Cheesy Beef Skillet Chili

Cheesy Beef Skillet Chili

Servings: 4 Servings
Servings 4 Servings


  • 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