Heat olive oil or butter in a large skillet over medium heat. Add diced potatoes, season with salt, pepper, cumin and paprika. Sauté, stirring occasionally, until potatoes begin to soften and lightly brown, about 10–12 minutes.

Add diced onion and minced garlic to the skillet. Cook for 2–3 minutes until fragrant and translucent.

Stir in cooked chili, mixing well with potatoes. Reduce heat to medium‑low and cook until chili is warmed through, about 5 minutes.

Sprinkle shredded cheddar evenly over the top. Cover skillet and allow cheese to melt, about 2–3 minutes.

Remove from heat. Optionally garnish with sour cream, green onions. Serve hot, straight from the skillet.