Quick Beef and Pinto Bean Chili

5 - 6
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
Top the chili with fresh veggie toppings such as sliced scallions, diced fresh tomatoes, minced jalapeño, or chopped fresh cilantro. A sprinkle of sharp cheddar would be great, too.


Uncooked 93% lean ground beef

1 pound(s), 7% fat or less

Garlic clove(s)

1 medium clove(s), minced

Chili powder

2 tsp

Table salt

½ tsp

Dried oregano

¼ tsp

Black pepper

¼ tsp

Canned pinto beans

15½ oz, rinsed and drained

Canned diced tomatoes

14½ oz, with chipotle chiles

Canned crushed tomatoes

1 cup(s), fire-roasted variety

Frozen chopped sweet green peppers

8 oz, and onions

Cooking spray

4 spray(s)


  1. Spray large saucepan with nonstick spray and set over medium-high heat. Add beef, garlic, chili powder, salt, oregano, and black pepper and cook, breaking beef apart with wooden spoon until browned, 5–7 minutes.
  2. Add beans, diced tomatoes, crushed tomatoes, and peppers and onions and bring to boil. Reduce heat and simmer, stirring often, until chili thickens slightly, about 3 minutes.
  3. Serving size: 1¼ cups