Beef, Bean and Veggie Chili

Beef, Bean and Veggie Chili

Serves 6

This chili gets hearty flavor from beans, bell peppers and corn. 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
  • 1/2 pound (95% 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
  • 1 1/2 cups frozen corn kernels
  • 2 (15-ounce) cans no-salt added beans, such as kidney and/or black
  • 1/4 cup tomato paste
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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. Add onion and garlic; cook 5 more minutes. 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.
*For an even heartier stew, add 1/2 cup bulgur wheat and 1 cup water along with the beans; cook the chili an extra 20 minutes to allow the bulgur to soften, and then let the stew sit, covered, for 10 minutes before serving. The bulgur will give it an even thicker, meatier texture and add nutrients and fiber.

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

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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