Lone-star chili

Total Time
53 min
17 min
36 min
Great for a gathering or even a weeknight meal, this filling chili is ready in less than an hour and uses only one pot. This is a boldly flavored chili that features ground beef, pinto beans, and a variety of vegetables, including a few different peppers, both sweet and hot varieties. If you would like to increase the heat, consider substituting serrano or cayenne peppers for jalapeños and serving the chili with a tablespoon or two of the minced jalapeño peppers for a colorful topper that also packs a spicy punch. Or, cool it down with a dollop of sour cream and a sprinkling of thinly sliced scallion or chives.


Olive oil

1 Tbsp

Uncooked lean ground beef

1 pound(s), (10% or less fat)

Green bell pepper

1 medium, seeded and chopped

Red onion

1 medium, chopped


2 clove(s), minced

Canned crushed tomatoes

2 cup(s)


½ cup(s)

Jalapeño pepper

2 Tbsp, pickled, finely chopped

Chili powder

1 Tbsp

Ground cumin

1 tsp

Table salt

1 tsp

Dried oregano

½ tsp

Canned pinto beans

19 oz, rinsed and drained

Tortilla chips

5 oz, baked

Weight Watchers Reduced-fat Mexican style shredded cheese

6 Tbsp

Red bell pepper

6 Tbsp, chopped


  1. Heat the oil in a large nonstick skillet over medium heat. Add the beef and cook, breaking it up with a spoon, until the meat browns, about 6 minutes. Add the green bell pepper, onion, and garlic. Cook, stirring, until the onion is translucent, 3–5 minutes.
  2. Stir in the tomatoes, water, jalapeño peppers, chili powder, cumin, salt, and oregano; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, about 30 minutes. Stir in the beans; cook until heated through, about 5 minutes.
  3. Serve the chili in bowls with the tortilla chips, cheese, and red bell pepper on the side. Yields 1 1⁄2 cups chili, 1⁄4 cup chips, and 1 tablespoon each cheese and bell pepper per serving.