This healthy basic beef chili recipe is well worth doubling so you can throw a batch in the freezer. Serve topped with diced red onion, sliced scallions, shredded cheese and your favorite hot sauce. Source: EatingWell Magazine, January/February 2016

Robb Walsh


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Add onions, peppers and garlic and cook, stirring frequently, until tender, about 15 minutes. Add beef and cook, breaking it up with a spoon, until no longer pink, 7 to 8 minutes. Add water, tomatoes and their juice, tomato paste, bay leaves, chili powder, cumin, vinegar, salt, pepper and cayenne; stir well to combine. Cover and simmer over low heat for 1 hour.

  • Stir in beans and cook, uncovered, for 30 minutes more. Remove bay leaves before serving.


Make Ahead Tip: Refrigerate for up to 5 days or freeze for up to 6 months.

Nutrition Facts

303 calories; 12.5 g total fat; 4.1 g saturated fat; 72 mg cholesterol; 674 mg sodium. 940 mg potassium; 22.8 g carbohydrates; 7.8 g fiber; 7 g sugar; 26.7 g protein; 1897 IU vitamin a iu; 46 mg vitamin c; 54 mcg folate; 81 mg calcium; 5 mg iron; 62 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
One of those rare recipes that were liked by all at the table. (My kids hate spicy...) I add a few pickled jalapenos to my bowl. I don't know why everyone liked it but I think it was the abundance of tomato paste which added a sweetness. I hid the leftovers for myself to take to work... Read More
Rating: 5 stars
So good! Could be spicier though. Read More