Recipe Image

No-Chop Skillet Chili

  • 15 m
  • 50 m
Diabetic Living Magazine
“This dump-and-simmer recipe is terrific for camping—or for dinner on a busy weeknight.”


    • 1 teaspoon canola oil
    • 12 ounces 95%-lean ground beef
    • 1 (15 ounce) can no-salt-added red kidney beans, rinsed and drained
    • 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
    • 1 14.4-ounce package frozen sweet pepper and onion stir-fry vegetables
    • 1 (1.25 ounce) package reduced-sodium taco or chili seasoning
    • 2 to 3 teaspoons chili powder
    • 2 tablespoons reduced-sugar ketchup
    • Shredded reduced-fat cheddar cheese, plain fat-free Greek yogurt, sliced black olives, thinly sliced green onions, and/or snipped fresh cilantro (optional)


  • 1 Light firewood or charcoal and let campfire burn down to medium-hot embers or coals. Top with a grill rack.
  • 2 In a 10-inch cast iron skillet heat oil over campfire. Add ground beef; cook until browned. Stir in the next five ingredients (through chili powder). Cook 20 minutes or until vegetables are tender, stirring occasionally. Remove from heat. Stir in ketchup.
  • 3 Let stand 15 minutes to allow flavors to blend. If desired, top servings with cheese, yogurt, olives, green onions, and/or cilantro.
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