One Pot Beef and Bean Chili



Serving size

1 1/2 cups
60 minutes

This recipe may be multiplied and makes great leftovers.

One Pot Beef and Bean Chili


1 Tbsp. Olive oil
1 medium White onions (small dice)
4 clove Garlic, raw (minced)
16 ounces 90/10 Ground beef
16 ounces Vegetables, mixed, frozen
2 15 ounce can Canned no salt added kidney beans (or black beans, pinto beans, etc.)(NOT drained)
1 15-ounce can No salt added diced tomatoes
1 cup No salt added vegetable stock
1/4 tsp. Salt
2 Tbsp. Chili powder
2 Tbsp, ground Ground cumin
2 tsp., leaves Dried oregano
4 ounce Reduced fat cheddar cheese (grated)(1 Tbsp per serving)
1/2 cup Nonfat Greek Yogurt (1 Tbsp per serving)


Heat a large sauce pot over medium-high heat. Once hot add the oil.

When oil is hot add the onions and saute until translucent and soft, about 5 minutes.

Once the onions are soft, add the garlic and saute for 2 more minutes. Add the ground beef and cook until no pink is visible. Stir often using a wooden spoon to break the beef into small pieces.

Add the remianing ingredients and bring to a boil.

Reduce heat to simmer for about 30 minutes, stirring often, to allow the flavors to develop and the chili to thicken.

Serve hot with 1 1/2 cup chili topped with with 1 Tbsp of cheese and plain yogurt.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.


This recipe contains cheese, and some who are lactose intolerant may be able to tolerate it. The sour cream may be left out or a lactose-free sour cream may be substituted.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is an easy one-pot meal that really satisfies.

"Chili is one of the great peasant foods. It is one of the few contributions America has made to world cuisine. Eaten with corn bread, sweet onion, sour cream, it contains all five of the elements deemed essential by the sages of the Orient: sweet, sour, salty, pungent, and bitter."

Rex Stout