Six bean beef chili

Prep 15 min
Total 35 min
Makes 6 Servings



1 tbsp
garlic cloves, minced
large onion, coarsely chopped
1 227-g pkg
PC® Cremini Sliced mushrooms
500 g
PC® Free FromTM Lean ground beef
2 tbsp
2 tbsp
1 tsp
dried oregano
1 tsp
1/4 tsp
cayenne, optional
1 511-mL jar
PC® black label San Marzano Whole tomatoes
orange bell peppers, finely chopped
1 540-mL can
PC® Blue MenuTM Six bean medley, drained and rinsed
1/2 cup
1/2 cup
grated PC® Aged 2 Years Canadian White cheddar
1/4 cup
chopped chives


  • Heat a large pot over medium. Add oil, then garlic, onion and mush- rooms. Cook until onion and mush- rooms start to soften, about 3 min. Crumble in meat. Stir in chili pow- der, tomato paste, dried oregano, salt and cayenne. Using a fork, stir frequently to break up meat. Cook 3 to 5 min.
  • Add tomatoes and break them up into small pieces with a wooden spoon. Stir in peppers. Reduce heat to medium-low. Simmer, covered, until peppers are tender, 10 min. Stir in beans until warmed through, 2 more min. Spoon chili into bowls. Top with sour cream, cheese and chives.

Watch below for instructions on how to make Six bean beef chili.


Calories 410, Protein 28 g, Carbohydrates 36 g, Fat 18 g, Fibre 8 g, Sodium 536 mg.
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