Two-Bean Beef Chili

This comforting chili is packed with lean protein and dietary fiber from the dual-bean blend, keeping you full and satisfied for longer.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1/2 pound ground beef · 479 kcal in the whole recipe
• 1/2 can (about 4 ounces) low-sodium kidney beans, drained · 170 kcal in the whole recipe
• 1/2 can (about 4 ounces) low-sodium vegetarian beans · 86 kcal in the whole recipe
• 1/2 cup onion, diced · 24 kcal in the whole recipe
• 1 teaspoon chili powder · 6 kcal in the whole recipe
• 2 1/2 cups low-sodium tomato juice · 112 kcal in the whole recipe
• 1/4 teaspoon pepper

Method

1. In a medium-sized pot, brown the ground beef over medium-high heat for 8 to 10 minutes, stirring to break it up. Carefully drain off any excess fat.

   

2. Stir in the drained kidney beans, vegetarian beans, diced onion, chili powder, tomato juice, and pepper.

   

3. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for about 40 minutes to let the rich flavors meld together. Serve hot.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.