Smoky white-bean chili

Prep 15 min
Total 45 min
Makes 4 Servings



1 lb
extra lean ground beef, pork or turkey
1 tbsp
1 tbsp
green or red bell pepper
large onion
540-ml can
white kidney or navy beans, drained and rinsed
796-ml can
diced tomatoes, preferably without added salt
1 tbsp


  • COAT a large pot with vegetable oil and set over medium-high heat. Add meat, garlic, chili powder and oregano. Stir frequently with a fork to break meat up, and cook until no pink remains, from 5 to 7 min. Meanwhile, finely chop chipotles and chop pepper and onion. Once meat is cooked, stir in all other ingredients.
  • BRING to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until vegetables are tender and flavours have developed, 25 to 40 min. Great served with a dollop of plain low-fat yogourt and chopped chives.


Calories 294, Protein 25 g, Carbohydrates 33 g, Fat 7 g, Fibre 9 g, Sodium 350 mg.
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