Beef, bean and veggie chili

Beef, bean and veggie chili

Serves 6:

This chili gets hearty flavor from beans, bell peppers and corn, while using only a small amount of beef. Top it with your choice of classic garnishes, such as sour cream, shredded cheese, green onions, cilantro and lime wedges.



  • 1 teaspoon extra-virgin olive oil
  • 250g lean ground beef
  • 1 large onion, diced
  • 3 cloves garlic, finely chopped
  • 2 tablespoons chili powder, plus more to taste
  • 1 teaspoon ground cumin
  • 3 cups beef broth
  • 2 cups fresh or frozen diced bell peppers
  • 1½ cups frozen corn kernels
  • 2 (±400g)cans no-salt added beans, such as kidney and black
  • ¼ cup tomato paste



  1. In a large pot, heat oil over medium-high heat. Add beef and cook, breaking it up with a spoon, until browned, about 5 minutes.
  2. Add onion and garlic and cook 5 more minutes.
  3. Stir in chili powder and cumin. Add broth, bell peppers, corn, beans and tomato paste. Bring to a boil, lower the heat and simmer, covered, until the flavors blend, 20 to 25 minutes.



Per serving:
  • 280 calories (50 from fat)
  • 6g total fat
  • 1.5g saturated fat
  • 25mg cholesterol
  • 380mg sodium
  • 40g total carbohydrate (11g dietary fiber, 7g sugar)
  • 19g protein
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