Name: Chili Cheese Potato Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1½ pounds baby potatoes, quartered; 1 small onion, diced; 2 cloves garlic, minced; 1 cup canned black beans, drained and rinsed; 1 cup canned corn, drained; 1 cup canned diced tomatoes; 1½ teaspoons chili powder; ½ teaspoon cumin; ½ teaspoon smoked paprika; Salt and pepper to taste; 1 cup shredded cheddar cheese (or vegan cheese alternative); 2 tablespoons chopped green onions (optional); 2 tablespoons chopped cilantro (optional)

A hearty and satisfying one-pan dish, this Chili Cheese Potato Skillet brings together crispy golden potatoes, spicy chili, and melted cheese in a comforting meal that’s ideal for quick weeknight dinners or game day gatherings. It’s vegetarian, gluten-free, and packed with simple pantry staples that I always have on hand.

Why You’ll Love This Recipe

I love how easy it is to make this dish in just one skillet. The crispy potatoes soak up the spicy tomato-chili mix, and the gooey layer of cheese on top pulls everything together in the most comforting way. It’s also super versatile—perfect as a main course or even as a hearty side. Plus, it’s vegetarian and can easily be made vegan with one simple swap.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil

1½ pounds baby potatoes, quartered

1 small onion, diced

2 cloves garlic, minced

1 cup canned black beans, drained and rinsed

1 cup canned corn, drained

½ teaspoon cumin

1 cup canned diced tomatoes

1½ teaspoons chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese (or vegan cheese alternative)

2 tablespoons chopped green onions (optional)

2 tablespoons chopped cilantro (optional)

Directions

I heat the olive oil in a large skillet over medium heat.

Next I add the quartered baby potatoes, season with a bit of salt, and cook them for 10-12 minutes, stirring now and then, until they’re crispy outside and tender inside.

I push the potatoes to one side and sauté the diced onion and garlic on the other side for 2-3 minutes until fragrant.

Then I stir in the black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. I mix it all together in the skillet.

Next I reduce the heat and let everything simmer for 5-7 minutes so the flavors come together.

I sprinkle the shredded cheese over the top, cover the skillet, and cook for another 2-3 minutes until the cheese melts.

For extra freshness, I top it off with green onions and cilantro before serving it warm, right from the skillet.

Servings and timing

Servings: 4 servings

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Calories per serving: 330 kcal

Variations

Make it vegan: I use a plant-based cheese alternative to keep it dairy-free.

Add protein: Sometimes I toss in cooked ground tofu or tempeh for extra protein.

Make it spicier: I like to add chopped jalapeños or a dash of hot sauce.

Switch the beans: Pinto or kidney beans also work great in this.

Top it off: A dollop of sour cream (or vegan sour cream) adds extra creaminess.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I use the skillet over low heat or microwave it in short bursts, stirring occasionally. If the cheese looks a bit dry, I add a splash of water or broth before reheating to keep everything moist.

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FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, I’ve used Yukon Gold or red potatoes cut into small cubes and they work just as well. I just make sure to keep the pieces evenly sized for even cooking.

Is this recipe vegan?

It’s vegetarian by default, but I make it vegan by using dairy-free cheese. Everything else is plant-based.

Can I make this ahead of time?

Yes, I cook everything except the cheese, store it in the fridge, and then add the cheese and reheat it in the skillet when I’m ready to serve.

What type of cheese works best?

I usually use sharp cheddar for its bold flavor, but Monterey Jack or a Mexican blend melts beautifully too.

Can I bake this in the oven?

Absolutely. After sautéing the ingredients, I transfer everything to a baking dish, top with cheese, and bake at 375°F (190°C) for about 10 minutes until bubbly.

Conclusion

This Chili Cheese Potato Skillet is one of my go-to recipes when I need something comforting, quick, and filling. Whether I’m cooking for my family or meal prepping for the week, it never fails to hit the spot. It’s adaptable, budget-friendly, and always a crowd-pleaser.

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