Beef chili

30 minutes
4 servings
  • Preparation time:
  • Cooking time:
  • Total time:

This delicious Slimming World version of the Tex-Mex classic is made lighter with lean ground beef, lots of veggies and plenty of spice.

  • Ingredients
  • Method


1lb 95% lean ground beef
1 large onion, coarsely chopped
2 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp garlic powder
¼–½ tsp cayenne pepper or 1 tsp smoked paprika
Salt and freshly ground black pepper
1 red and 1 yellow bell pepper, seeded and coarsely chopped
1 (15oz) can chili beans, undrained
1 (15oz) can pinto beans, drained
1 (14.5oz) can crushed tomatoes
¼ cup chopped fresh cilantro
Lime wedges, for serving 


  1. Crumble the beef into a large, deep, heavy skillet or Dutch oven over medium-high heat. Cook, stirring occasionally and breaking up chunks, until the meat loses its pink color, about 5 minutes. Stir in the onion and cook, stirring often, until the onion is tender and the beef cooked, about 4 minutes longer.
  2. Stir in the cumin, coriander, cinnamon, garlic powder, cayenne or paprika and season with salt and pepper to taste.
  3. Add the bell peppers, chili beans, pinto beans and crushed tomatoes and bring to a boil. Reduce the heat to medium-low, cover and simmer for 10 minutes until bubbly and slightly thickened.
  4. Sprinkle with the chopped cilantro. Serve hot on a bed of rice with lime wedges for squeezing. 

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