Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


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

generous 1 cup
303 calories; protein 26.7g; carbohydrates 22.8g; dietary fiber 7.8g; sugars 7.4g; fat 12.5g; saturated fat 4.1g; cholesterol 71.8mg; vitamin a iu 1897IU; vitamin c 46mg; folate 53.8mcg; calcium 80.6mg; iron 4.8mg; magnesium 61.5mg; potassium 940.1mg; sodium 673.8mg; thiamin 0.4mg.

1/2 starch, 2 1/2 vegetable, 3 lean meat, 1/2 fat