Super Lean Beef and Vegetable Chili

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 348.2
  • Total Fat: 2.1 g
  • Cholesterol: 2.0 mg
  • Sodium: 610.7 mg
  • Total Carbs: 64.6 g
  • Dietary Fiber: 17.6 g
  • Protein: 20.7 g

View full nutritional breakdown of Super Lean Beef and Vegetable Chili calories by ingredient

Number of Servings: 14


    2 lbs 99% lean ground beef, browned
    2 - 15 oz cans black beans, drained and rinsed
    2 - 15 oz cans dark red kidney beans, drained and rinsed
    1 - 15 oz can garbanzo beans, drained and rinsed
    1 - 15 oz can white beans, drained and rinsed
    1 - 55 oz can pinto beans, drained and rinsed
    4 bell peppers, chopped
    2 large yellow onions, chopped
    1.5 c frozen corn
    1 large bag frozen spinach
    1 large can of whole peeled tomatoes, mashed with hands, in juice
    4 tbs tomato paste
    1/4 c real maple syrup
    3 minced chipotle chili peppers with adobo sauce
    4 tbs ancho chili powder
    3 tbs smoked paprika
    2 tbs Stubb's Liquid Hickory Smoke
    1/2 c Worcestershire sauce
    1.5 tbs ground cumin
    1/2 tsp ground coriander
    2 tbs garlic powder
    3 tbs onion powder
    4 bay leaves
    2 tbs oregano
    4 c homemade chicken stock (or low- or no-sodium broth)


I like to sauté the peppers and onions on fairly high heat to give them a little color. I'll do the corn too if I'm feeling super ambitious. But if I'm making this much chili I'm probably not in a cooking mood so with all the nice seasoning and a slow, 8-10 hour simmer, it doesn't make a huge difference one way or the other.


Start slow cooker on high. Add everything, mix, and cover. If serving in 4 hours, leave on high. If serving in 8-10 hours, reduce heat to low after chili starts to bubble.

Serving Size: 1.5 c

Number of Servings: 14

Recipe submitted by SparkPeople user KAYTMANCINI.