Beef & Bean Chili, Low-Fat

Beef & Bean Chili, Low-Fat
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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 216.1
  • Total Fat: 11.4 g
  • Cholesterol: 37.2 mg
  • Sodium: 417.0 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 4.8 g
  • Protein: 13.1 g

View full nutritional breakdown of Beef & Bean Chili, Low-Fat calories by ingredient


Lean ground beef is what makes this chili a star. Add in lots of beans and spices for a warm, delicious bowl of Chili Lean ground beef is what makes this chili a star. Add in lots of beans and spices for a warm, delicious bowl of Chili
Number of Servings: 32


    Olive Oil, 1 tbsp
    Onions, raw, 1 cup, chopped
    Garlic, chopped/crushed, 1/2 cup
    Green Peppers (bell peppers), 2 cups, chopped
    Red sweet bell pepper, 1 cup, chopped
    Celery, raw, 1 cup, diced
    Tomato Paste, 1 cup
    Beef broth, bouillon, consomme, 1 can (14 oz), ready-to-serve
    Tomato Sauce, 2 cups
    Crushed Tomatoes, 100 grams
    Canned Tomatoes, 2 cup
    Tomatoes (stewed), 1 cup
    Beans, red kidney, 3 cups
    Beans, pinto, 1.5 cups
    Beans, black, 1.5 cups
    Ground beef, 96% lean, 3 1/2 lbs.
    Onion powder, 3 tbsp
    Garlic powder, 3 tbsp
    Chili powder, 5 tbsp
    Cumin, 5 tbsp
    Pepper, red or cayenne, 1 tbsp (to taste)
    Lawry's Taco Seasoning Packet
    Pepper, black, 1 tbsp
    Salt, 3 tsp (or to taste)
    1-2 cups water

    Jalapeanos (if you like it HOT!!!)
    Low-Fat or Fat-Free Sour Cream
    Low-Fat Shredded Cheddar
    Fresh Green Onions, chopped (for garnish)


In a very large stock pot, add olive oil and all vegetables, which have been chopped, and cook under medium heat.

In another large pot, add ground beef and break into pieces. Add taco seasoning packet to 1/2 cup of warm water, whisk together and add to meat. Begin to cook/brown, continuing to break apart pieces. Add 1 can of beef broth to this and continue to cook. You want to brown, add liquid and reduce.

Meanwhile, in the other pot, add remaining spices and mix until vegetables begin to get soft. Open beans, drain and rinse and add to vegetable pot and stir. Open tomatoe cans and add to stock pot with vegetables and stir. Cook on medium-high heat. By now your meat mixture should be almost compleletely cooked. Add entire can of tomatoe paste to the meat mixture and mix thoroughly. You want to continue to brown this and develop deep flavors. Let cook for an additional 10 minutes, until tomato paste has developed a deep, red color. Once meat is done, add to pot of vegetables and beans and stir thoroughly. Add 1-2 cups of water until you obtain desired consistency -- I like mine THICK!

Allow to simmer at least 30 minutes... the longer the better. Stir occassionally. This will make a very thick chili. If you like yours less thick, add water to your taste.

Serve with low-fat or fat-free sour cream, low-fat cheese and garnish with fresh chopped green onions and cilantro.

Leftovers freeze WONDERFULLY and also make a great topping for chili dogs or nachos.