Quick Beef and Pinto Bean Chili
- Total Time
Chili doesn't get any easier than this — we used well-spiced convenience foods to boost the recipe's flavor while minimizing preparation and cooking times.
cooking spray1 spray(s)
garlic clove(s)1 medium clove(s), minced
frozen mixed vegetables1 package(s), chopped onion and bell pepper mixture
uncooked 93% lean ground beef1 pound(s)
canned diced tomatoes14 ½ oz, with chipotle chiles*
canned crushed tomatoes1 cup(s), fire-roasted
chili powder2 tsp, medium heat suggested
dried oregano¼ tsp, crushed
table salt½ tsp
black pepper¼ tsp
canned pinto beans15 oz, rinsed and drained
- Coat a large skillet with cooking spray; heat over medium-high heat. Add garlic and frozen vegetables; cook, stirring occasionally, until vegetables thaw and any liquid evaporates, about 3 minutes. Add beef; cook, stirring frequently, breaking up clumps of beef with a wooden spoon, about 2 minutes.
- Add diced tomatoes, crushed tomatoes, chili powder, oregano, salt, black pepper and beans; cook over high heat, stirring occasionally, until some liquid evaporates, meat is cooked through and chili thickens slightly, about 3 minutes. Yield about 1 1/4 cups per serving.