Dump Skillet meals are ideas for meals to create with fresh produce– specifically fresh produce that is on its way out. Sometimes we don’t know what to make or what we can do with a bunch of veggies because we aren’t used to using produce as the star of our meals or as the only components of our meals. Hopefully these ideas will inspire you!
- 2 small russet potatoes, quartered*
- 1 16 oz. can of kidney beans, drained
- 3/4 cup Beyond Meat beefy crumbles
- a few banana peppers, drained (for garnish and to add an acidic kick to the chili)
- 2 teaspoons salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 2-3 tablespoons olive oil
What to do:
- Heat a skillet on medium heat with olive oil.
- Once hot, add potatoes and fry for 5-7 minutes until they start to tenderize.
- Reduce heat to low-medium and add beefy crumbles.
- Continue to cook for approximately 4 more minutes.
- Add can of kidney beans and all seasonings (salt, onion, garlic and chili powders, and smoked paprika) and return heat to medium.
- Stir seasonings into the chili well and continue to cook for another 3-4 minutes on medium heat, stirring continuously so the beans and crumbles do not burn or stick to the skillet. Remove from heat.
- Transfer chili to a serving bowl. Top with banana peppers. Bon appetit!
* It’s kind of hard for potatoes to go “bad”. Even when they start sprouting, you can still eat them. Once they start sprouting and getting really soft– then it’s time to toss them. These potatoes were not really that soft yet but they were sprouting a lot. I literally had them sitting there for weeks and just didn’t do anything with them– it was the epitome of laziness, I didn’t even bake them! But I’m happy I didn’t because this random and unique creation turned out to be pretty tasty :-).
Date posted on Instagram: 4/18/18