Photo of Beef & pinto bean chilli by WW

Beef & pinto bean chilli

Points® value
Total Time
40 min
10 min
30 min
Chilli doesn’t get any quicker or easier than this recipe that’s cooked in 30 minutes. You can use whatever tinned beans you like.


Vegetable Oil

2 tablespoon(s)

Sainsbury's Mixed Pepper Stir Fry

300 g


100 g


1 clove(s)

Extra lean beef mince (5% fat), raw

450 g

Pinto Beans, cooked

1 can(s), large, drained

Tinned Tomatoes

2 can(s), large

Tesco Chipotle Chilli Paste

1½ teaspoon(s)

Chilli Powder

2 teaspoon(s), level

Oregano, Dried

¼ teaspoon(s), level

Reduced fat soured cream

4 tablespoon(s), level

Coriander, fresh

1 teaspoon(s)


  1. Heat the oil in a large nonstick pan over a medium-high heat. Add the frozen vegetables and garlic and cook, stirring, for 5 minutes, or until the vegetables are thawed and any liquid has evaporated.
  2. Increase the heat to high, add the beef to the pan and cook for 2 minutes, breaking up any lumps with a wooden spoon. Add the beans, tomatoes, chipotle paste, chilli powder and oregano, then season well and bring to a boil. Reduce the heat and simmer for 15 minutes until the beef is cooked through and the chilli has thickened.
  3. Ladle the chilli into bowls, top with the soured cream and coriander, then serve.


If you like, serve the chilli with 4 x 40g corn tortillas, warmed to pack instructions. The recipe will no longer be gluten free.