Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Easy Skillet Chili with Saltine Crust
A comforting one-pan American chili dish made with canned ingredients and topped with a crispy saltine cracker crust. This beginner-friendly meal comes together in minutes and is perfect for a quick weeknight dinner.
15 min
Easy
4 servings
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Taste Profile
Sweet4/10
Salty7/10
Sour3/10
Umami7/10
Spicy2/10
🥄 Texture
Thick, saucy chili base with soft, tender canned vegetables; the crushed saltines soften and absorb the sauce, becoming slightly cakey with occasional small crisp fragments. A dot of butter adds a smooth, slightly creamy finish, so overall the mouthfeel is hearty and mostly soft.
👃 Aroma
Tomato-forward and savory with pronounced meaty/umami notes from the canned chili and a mild sweet-vinegar tang from the ketchup. A buttery warmth is present, and the canned vegetables contribute a faint, slightly canned vegetal note.
🍷 Pairs Well With
Cold lager or amber ale; non-alcoholic options include unsweetened iced tea or cola to cut the richness.
🥗 Side Dishes
Cornbread or buttered toast, a simple green salad or coleslaw for freshness, or steamed white rice to soak up the chili.
Ingredients(5 items)
- 11 can (15 oz) chili
- 21 cup canned mixed vegetables (carrots, peas, corn, green beans combined)
- 32 tablespoons ketchup
- 41 tablespoon butter
- 58-10 saltine crackers (crushed)
Nutrition Information(per serving)
245
Calories
12g
Protein
32g
Carbs
8g
Fat
Instructions
- 1
Pour the canned chili into a medium skillet over medium heat.
- 2
Add the canned mixed vegetables and ketchup to the chili. Stir everything together and let it heat for 3-4 minutes until warm.
- 3
While the chili heats, crush the saltine crackers into small pieces using your hands over a bowl.
- 4
Sprinkle the crushed saltines evenly over the hot chili. Dot the top with small pieces of butter.
- 5
Let it cook for 2-3 minutes until the saltines soften slightly and absorb some of the chili, then serve hot.
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