Updated: Jul 10, 2018
Love chili but don't have the time to let it simmer? This 30-minute skillet chili gives you all the feels without the time commitment. Just look at that steamy goodness!
Makes 4 servings Takes 30 minutes
1 pound 90% lean ground beef (or ground turkey)
1 cup chopped garden mushrooms
1 large bell pepper, chopped
1 medium white onion, chopped
12-oz can light beer (I used Coors Light)
12-oz can diced tomatoes (optional-with hot peppers)
1 tbsp ground coffee
1 tbsp 100% pure maple syrup (honey works too!)
1 tbsp ground black pepper
2 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
1 tsp paprika
1 tsp salt
Saute onions and peppers in a drizzle of olive oil in your skillet. Once translucent, brown the meat in the onion goodness.
Add the beer, tomatoes and spices and bring to a light boil. Add in the mushrooms, ground coffee and maple syrup. Allow to simmer together for about 15 minutes.
Nutrition Facts (per 2-cup serving)
Protein: 24 grams
Fat: 11.5g (4.6g saturated)
This recipe is great for cleaning out the fridge. Add leftover veggies like zucchini, spinach, or rice from last night's dinner to bulk it up. Anything goes! I served mine with a cornbread muffin.