Weeknight Chili in a Skillet - A Recipe for Chili Served Over Rice
Weeknight Chili in a Skillet, a recipe for chili served over rice will satisfy the hunger of the whole family without hurting your wallet.
Servings: 8 people
Calories: 239kcal
Ingredients
- 1 pound ground pork sausage
- 1 small onion, diced
- 1 green pepper, diced
- 15 ounces canned, diced tomatoes, do not drain
- 15 ounces chili beans, do not drain
- Cooked White Rice, optional
- Shredded Cheddar Cheese, optional
Instructions
- Cook ground pork sausage in a large skillet. Once cooked, remove to a paper-towel lined plate. If there's an excess amount of grease left, remove from pan leaving 2-3 tablespoons.
- Sauté diced onion and peppers in grease left from ground sausage until softened.
- Add cooked sausage, and undrained tomatoes and chili beans to the pan with onion and peppers. Stir.
- Simmer for 20-30 minutes or until thickened.
- Eat as is or serve over cooked white rice. Top with shredded cheese, if desired.
Notes
- Use mild, medium or hot ground pork sausage.
- Red, yellow or orange peppers can be used instead of green peppers, if desired.
- For some extra heat, add a diced jalapeno or ground chili powder to the Chili Skillet recipe.
- Do not drain the diced, canned tomatoes or the chili beans.
- This would taste amazing with some cornbread. Try our favorite recipe, Maryann's Sweet Cornbread.
- Skillet Chili can be eaten as is or to make it stretch farther, serve over cooked white rice.
- The nutritional information is auto-calculated and can vary depending on the products used.
Nutrition
Calories: 239kcal | Carbohydrates: 13g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 823mg | Potassium: 519mg | Fiber: 3g | Sugar: 5g | Vitamin A: 166IU | Vitamin C: 19mg | Calcium: 42mg | Iron: 2mg