Photo of Beef and Pinto Bean Chili by WW

Beef and Pinto Bean Chili

Points® value
Total Time
25 min
10 min
15 min
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.


Canola oil

2 tsp(s)

Frozen pepper strips

7 oz, tricolour bell peppers

Frozen chopped onions

7 oz


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)


  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


Serving idea: Enjoy the chili with 1 warmed 15-cm (6-in) corn tortilla per serving.