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Beef Chili

This warm and hearty beef chili is perfect for these colder seasons! Packed with vegetables and legumes, it will leave you feeling satiated and content. Beans are rich in antioxidants, fiber, and are a great source of plant-based protein. The fiber in the beans keeps us satiated and contributes to regular bowel movements. Beans contain a number of vitamins and minerals, including folate, iron, magnesium, and potassium, that support a healthy blood pressure. This chili is not only delicious, but very versatile! Feel free to add celery, mushrooms, zucchini, or any of your other favorite vegetables, fresh, frozen, or canned. This recipe is great for people on the go and those on a budget, because it uses canned legumes and tomatoes, and does not take too much time to prepare. It yields a generous amount that will give you a week’s worth of delicious chili, perfect for meal prepping! This chili can also be stored frozen in airtight containers for up to three months. You can serve your beef chili with tortilla chips, sour cream, shredded cheese, green onion, or parsley.

  • Yield: 8 servings 1x


  • 1 lb ground beef
  • 1 medium onion, finely cubed
  • 1 large carrot, cubed
  • 1 bell pepper, any color, cubed
  • 4 garlic cloves, minced
  • 14.5 oz can diced  tomatoes
  • 15.5 oz can kidney beans, drained and rinsed
  • 15.5 oz can black beans, drained and rinsed
  • 15 oz can chickpeas, drained and rinsed
  • 1 cup green beans
  • 4 cups beef broth
  • 1 ½ tsp ground cumin
  • 2 tsp granulated sugar
  • ½ tsp ground black pepper
  • 2 ½ tsp salt
  • 2 ½ tsp chili powder


  1. Brown beef in a large pot over medium-high heat, breaking up the meat while stirring.
  2. Add onion and cook until almost translucent (about 5 minutes).
  3. Add diced carrot, bell pepper, and minced garlic and cook until tender, stirring as needed (about 5-7 minutes).
  4. Pour in diced tomatoes, black beans, kidney beans, chickpeas, broth, and seasonings. Stir well to combine.
  5. Bring to a gentle boil, then turn the heat down to low, cover, and cook for 10 minutes, then add the green beans and cook for another 10 minutes, stirring occasionally. Cook longer if you want your vegetables more tender.
  6. Taste chili and add any more seasonings if needed. Turn off the heat and let sit for 5 minutes before enjoying.

* Vegan substitutions available: replace the ground beef with tofu, vegan meat, or just skip it! Replace the beef broth with vegetable broth. Feel free to substitute any vegetables or legumes with your favorites.


Original Recipe:

Recipe reviewed by Annie Tsang, RD


  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 5g
  • Sodium: 1060mg
  • Fat: 28g
  • Saturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 70g
  • Fiber: 18g
  • Protein: 41g
  • Cholesterol: 80mg

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