Photo of Beef ‘n’ Bean Chili by WW

Beef ‘n’ Bean Chili

Points® value
Total Time
7 hr 28 min
28 min
7 hr
Chili is a go-to party food. This beef and bean version is easy to make, and you can serve it straight from the slow cooker. Set out sour cream, shredded cheese, scallions, and a bottle of hot sauce, and let guests help themselves.


Olive oil

2 tsp(s)

Uncooked 93% lean ground beef

1 pound(s), (7% fat or less)


1 large


2 clove(s), large, minced

Chili powder

2 tbsp(s)

Ground cumin

2 tsp(s)

Smoked paprika

2 tsp(s)

Dried oregano

1 tsp(s)

Kosher salt

¾ tsp(s)

Cayenne pepper

tsp(s), (or to taste)

Canned diced tomatoes

10 oz, 1 (10-oz) can, with green chiles, drained, juice reserved

Canned tomato paste

¼ cup(s)

Plum tomato

¾ pound(s), coarsely chopped

Bell pepper

2 item(s), medium, red variety, cut into 1/2-inch dice

Canned kidney beans

15½ oz, (1 can), red variety, rinsed and drained

Light sour cream

6 tbsp(s)

Reduced-fat cheddar cheese

1½ oz, (6 tablespoons), shredded

Uncooked scallions

1 medium, thinly sliced


  1. In a large nonstick skillet over medium heat, warm oil. Add beef and cook, breaking up with a wooden spoon, until no longer pink, about 5 minutes. With a slotted spoon, transfer to a plate. To skillet, add onion and garlic and cook, stirring, until onion is softened, about 5 minutes. Add chili powder, cumin, paprika, oregano, salt, and cayenne and cook, stirring, until fragrant, about 3 minutes longer. Spoon beef mixture into a 5- or 6-qt slow cooker.
  2. Into a medium bowl, pour reserved tomato juice. Whisk in tomato paste until smooth. Add to slow cooker, along with tomatoes and bell peppers. Cover and cook 6 to 7 hours on Low, stirring halfway through cooking time. About 30 minutes before cooking time is up, stir in beans.
  3. Ladle chili evenly into 6 bowls. Serve with sour cream, cheddar, and scallions.
  4. Per serving: 11/3 cups chili, 1 tbsp sour cream, and 1 tbsp cheese