Beef and Pinto Bean Chili
1
Points®
Temps total: 25 min • Préparation: 10 min • Cuisson: 15 min • Portions: 4 • Difficulté: Facile
Chili doesn’t get any easier than this quick beef‑and‑bean version you make in a skillet. You can serve it with lime wedges, a sprinkle of coarsely chopped fresh cilantro, and dollops of plain fat‑free Greek yogurt.
Ingrédients
Canola oil
2 tsp(s)
Frozen pepper strips
7 oz, tricolour bell peppers
Frozen chopped onions
7 oz
Garlic
1 clove(s), large, minced
Uncooked lean ground beef
1 pound(s), (7% fat or less)
Canned pinto beans
15½ oz
Canned tomatoes with green chilis
14½ oz
Canned crushed tomatoes
1 cup(s), fire-roasted
Chili powder
2 tsp(s)
Dried oregano
¼ tsp(s), crumbled
Table salt
¼ tsp(s)
Black pepper
¼ tsp(s)
Instructions
1
Heat oil in large skillet over medium-high heat. Add frozen vegetables and garlic and cook, stirring, until vegetables are thawed and any liquid is evaporated, about 3 minutes.
2
Add beef to skillet and cook, breaking it up with wooden spoon, about 2 minutes. Add beans, tomatoes, chili powder, oregano, salt, and black pepper and bring to boil over high heat. Reduce heat and cook, stirring, until beef is no longer pink and chili is slightly thickened, about 3 minutes longer. Divide among 4 bowls.
3
Serving size: about 1 1/4 cups
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