Fiber-ific! Beef and Bean Chili with Veggies

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 209.8
  • Total Fat: 5.9 g
  • Cholesterol: 14.2 mg
  • Sodium: 693.5 mg
  • Total Carbs: 30.4 g
  • Dietary Fiber: 9.0 g
  • Protein: 11.0 g

View full nutritional breakdown of Fiber-ific! Beef and Bean Chili with Veggies calories by ingredient
Submitted by:


Created 2007-06-28. Cleaning up stuff from the pantry. :) Created 2007-06-28. Cleaning up stuff from the pantry. :)
Number of Servings: 12


    * 1 pound (8 oz.) Ground Beef, lean
    * 1 tbsp. Olive Oil
    * Fresh ground Sea Salt and Black Pepper to taste [NOT included in tracker!!!]
    * 2 1/2 tbsp. Chili Powder
    * 195 g Red Onions, chopped (1 medium onion +/-)
    * 220 g Mushrooms, chopped (one 8 oz carton +/-)
    * 225 g Red Bell Peppers, chopped (2 regular peppers +/-)
    * 2 cups Yellow Sweet Corn kernels, frozen
    * 1 1/2 cups Equality Black Beans (canned, rinsed, drained)
    * 1 can Heinz Chili Style Pinto & Red Kidney Beans, 398ml
    * 1 can Old El Paso Refried Beans (vegetarian), 398ml
    * 1 can Equality Diced Tomatoes, 796ml
    * 1 cup Old El Paso "Thick n' Chunky" Salsa, Medium


1. Brown / thoroughly cook beef in a skillet over medium heat. Remove from heat and drain well.
2. In a large pot (dutch oven) heat olive oil over medium-high heat and add the salt and pepper if desired.
3. Add the vegetables, starting with the onions and mushrooms, and then adding the peppers and corn after a few minutes. Cook, stirring frequently, for a few minutes more.
4. Add the tomatoes, salsa, and all of the beans. Add the chili powder.
5. Bring to a low boil, reduce heat and simmer until blended and heated through.
6. This makes 12 generous 8-oz cups of chili. (I would tend to eat 1.5 'servings' or cups if eating it alone as a meal.)
7. Enjoy! :)

Number of Servings: 12

Recipe submitted by SparkPeople user CURVES_N_CURLS.

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