Three Bean and Beef Chili (Light)

Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

From Ellie Krieger.

Ingredients Nutrition


  1. Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes.
  2. Add the cumin and cook, stirring, for 1 minute.
  3. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink.
  4. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper.
  5. Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer.
  6. Season, to taste, with salt and pepper.


Most Helpful

We really enjoyed this chili. Having a DH who is pre-diabtes, this fit right in with his calorie and carb allowance. I think next time I will add an extra chipolte pepper as we like spicy or maybe not scrape all the seeds out. We will be making this again. Thanks for posting.

TXOLDHAM November 20, 2009

Very nice not-too-hot chili. I liked that this recipe uses carrots. The flavor really develops nicely after the simmering. This would be nice to keep in a crockpot for fall/winter gatherings. Thanx for posting.

*Parsley* October 11, 2007

DH just loved this . . . not to spicy, just right. I do have to confess however that I made a few changes. I added diced poblano pepper and about one teaspoon of ancho chili powder; left out the carrots. Also substituted dark beer for the water. To thicken the chili, I pureed a half can of the kidney beans before adding. Next time think a little diced cilantro would be a nice addition. Thanks Redsie for sharing a great recipe!

Galley Wench October 31, 2007

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