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Beef and pinto bean chili

Beef and pinto bean chili

7
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Chili doesn’t get any easier than this quick beef-and-bean version you make in a skillet. You can serve it with lime wedges, a sprinkle of coarsely chopped fresh cilantro, and dollops of plain fat-free Greek yogurt.

Ingredients

Canola oil

2 tsp

Frozen pepper strips

14 oz, with onions

Garlic

1 large clove(s), minced

Uncooked lean ground beef

1 pound(s)

Canned pinto beans

15½ oz, rinsed and drained

Canned tomatoes with green chilis

14½ oz

Canned crushed tomatoes

1 cup(s), fire roasted

Chili powder

2 tsp

Dried oregano

¼ tsp, crumbled

Table salt

¼ tsp

Black pepper

¼ tsp

Instructions

  1. Heat oil in large skillet over medium-high heat. Add frozen vegetables and garlic and cook, stirring, until vegetables are thawed and any liquid is evaporated, about 3 minutes.
  2. Add beef to skillet and cook, breaking it up with wooden spoon, about 2 minutes. Add beans, tomatoes, chili powder, oregano, salt, and black pepper and bring to boil over high heat. Reduce heat and cook, stirring, until beef is no longer pink and chili is slightly thickened, about 3 minutes longer. Divide among 4 bowls.
  3. Serving size: about 1 1/4 cups

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