Beef chili

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

Our take on the Tex-Mex campfire classic is packed with filling beef and beans, infused with smoky spices and completely Free! Serve it over brown rice or quinoa for even more satisfying fiber.
  • Ingredients
  • Method


1 lb. 95% lean ground beef
1 large onion, coarsely chopped
2 tsp. ground cumin
1 tsp. ground coriander
½ tsp. garlic powder
½ tsp. ground cinnamon
¼–½ tsp. cayenne pepper or 1 tsp. smoked paprika
1 red and 1 yellow bell pepper, seeded and roughly chopped
1 (15-oz.) undrained can red kidney beans in chili sauce
1 (15-oz.) drained can pinto beans
1 (14.5-oz.) undrained can crushed tomatoes
Small handful of roughly chopped fresh cilantro, to garnish
Steamed rice and lime wedges, to serve


  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 meat loses its pink color, about 5 minutes. Stir in the onion and cook, stirring often, for about 4 minutes, or until the onion is tender and the beef cooked,.
  2. Stir in the cumin, coriander, garlic powder, cinnamon and cayenne or paprika and season with salt and pepper to taste.
  3. Add the bell peppers, chili beans and their liquid, the 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 cilantro then serve hot on a bed of rice with lime wedges for squeezing.


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