Beef and pinto bean chili
10
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Canola oil
2 tsp
Frozen pepper strips
14 oz
Garlic
1 large clove(s)
Uncooked lean ground beef
1 pound(s)
Canned pinto beans
15.5 oz
Canned tomatoes with green chilis
14.5 oz
Canned crushed tomatoes
1 cup(s)
Chili powder
2 tsp
Dried oregano
0.25 tsp
Table salt
0.25 tsp
Black pepper
0.25 tsp
Instructions
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
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