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

5 5

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!

4 5

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!

5 5

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 Healthy Cornbread 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.