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Beef and Bean Chili

Beef and bean chili
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Serves 4| Hands-On Time: | Total Time:



  1. Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic, and cook, stirring occasionally, until tender, 8 to 10 minutes.
  2. Add the beef and cook, breaking it up with a spoon, until no longer pink, 4 to 6 minutes. Add the tomato paste, chili powder, and cumin and cook, stirring, for 1 minute.
  3. Add the tomatoes (with their juices), beans, chocolate, ½ cup water, 1 teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 20 to 25 minutes. Add the vinegar and stir to combine.
  4. Serve with the avocado and additional onion, if desired.
By September, 2010

Nutritional Information

  • Per Serving
  • Calories 300
  • Fat 10g
  • Sat Fat 3g
  • Cholesterol 45mg
  • Sodium 797mg
  • Protein 24g
  • Carbohydrate 28g
  • Sugar 13g
  • Fiber 7g
  • Iron 4mg
  • Calcium 57mg
What does this mean? See Nutrition 101 .

Quick Tip

There are three main grades of beef: prime, choice, and select. The more marbling (streaks of fat), the more flavorful the meat and the higher the grade.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.