Total Time
Prep 15 mins
Cook 25 mins

We enjoyed this super fast and easy chili, however I made this on a day when I just wanted to use what I had in the house, so made some changes to the recipe. For example, the original recipe called for 1 can (15 oz) red kidney beans - as I didn't have any I used some frozen corn in its place and for the 1 can of black beans I used 1 can of scarlet runner beans which looked more like black kidney beans. Very good chili which although different with my changes was enjoyed by all. This is a very mild chili--but the chili powder can be increased substancialy for a bit more heat. If following the WW flex plan this is 5 points/serving (1 cup with 2 tablespoons fat-free sour cream)! Recipe source: WW magazine

Ingredients Nutrition


  1. In a large pot or dutch oven heat oil over medium high heat.
  2. Add beef and cook until browned (3-5 minutes).
  3. Add onion, garlic, bell pepper, chili powder and cumin; cook until vegetables are soft (3-5 minutes).
  4. Stir in tomatoes and beans (see my changes in the description), and salt. Bring to a boil. Reduce heat and simmer until chili is thickened (15-20 minutes).
  5. Serve topped with sour cream and scallions, if desired.


Most Helpful

This was excellent! I ran out of garlic so I just sprinkled some garlic powder in, we also sprinkled low fat cheddar on top instead of the sour cream and chives. It was enjoyed by all, thank you for sharing!

Kristiina October 22, 2009

Very good chili! I was unexpectedly called away from the kitchen and had to leave my 14-year old son to finish up. He accidentally left out one can of tomatoes, but it was still quite tasty. I used 1/2 green pepper and 1/2 red pepper, and substituted chili beans for the black beans. I omitted scallions only because I didn't have any on hand. I plan to add some frozen corn kernels next time I prepare this chili. Thank you for such an easy crowd pleaser!

KimRaber July 15, 2008

This is lovely, especially when you look at the numbers. Yippee! I didn't have any bell peppers of any color so that was left out, I tripled the chili powder and used 1 can of black beans (undrained- personal preference). The one can of beans was because I cut the recipe in half and didn't want to have to can's of leftover beans. I made Recipe#170283 to have with the chili and the pair made a very good comfort food dinner that was very healthy. I'm a happy camper tonight :D. Thank you ellie.

Annacia March 11, 2008

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