Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 11,000+ healthy, delicious recipes
Beef ‘n’ bean chili

Beef and kidney bean chili

6
Points®
Total Time
6 hr 30 min
Prep
30 min
Cook
6 hr
Serves
6
Difficulty
Easy
Serve this chili straight from the slow cooker and let everyone garnish their own bowls. Serve hot sauce at the table.

Ingredients

Olive oil

2 tsp

Canned diced tomatoes with green chilies

10 oz, drained and tomato juice reserved

Uncooked 93% lean ground beef

1 pound(s)

Uncooked onion

1 large, chopped

Garlic

2 clove(s), minced

Chili powder

2 Tbsp

Ground cumin

2 tsp

Paprika

2 tsp, smoked variety

Dried oregano

1 tsp

Kosher salt

¾ tsp

Cayenne pepper

⅛ tsp, or to taste

Tomato paste

¼ cup(s)

Plum tomato

¾ pound(s), coarsely chopped

Red bell pepper

2 large, cut into 1/2-inch dice

Canned kidney beans

15½ oz, rinsed and drained

Light sour cream

6 Tbsp

Reduced fat cheddar cheese

6 Tbsp, shredded

Radishes

1 medium, thinly sliced

Scallions

1 medium, thinly sliced

Instructions

  1. Heat oil in large nonstick skillet over medium heat. Add beef and cook, breaking it up with wooden spoon, until no longer pink, about 5 minutes. With slotted spoon, transfer to plate. Add onion and garlic to skillet and cook, stirring, until onion is softened, about 5 minutes. Add chili powder, cumin, paprika, oregano, salt, and cayenne and cook, stirring, until fragrant, about 3 minutes longer. Spoon beef mixture into 5- or 6-quart slow cooker.
  2. Pour reserved tomato juice into medium bowl. Whisk in tomato paste until smooth. Add to slow cooker along with diced tomatoes, plum tomatoes, and bell peppers. Cover and cook 6–7 hours on Low, stirring halfway through cooking time. About 30 minutes before cooking time is up, stir in beans.
  3. Ladle chili evenly into 6 bowls. Top each serving with sour cream, cheese, and scallions.
  4. Serving size: 1 1/3 cups chili, 1 tbsp sour cream, and 1 tbsp cheese

People Also Like

People Also Like