Beef and Bean Chili
In the UK: Beef and Bean Chilli
- 49 mintotal time
- $3.10£2.13a serving
- 744690calories
- 3337 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
A mild, rich pot of beef, kidney beans, peppers and tomatoes, served over rice.
Ingredients
Serves 4.
- 1 lb ground beef (80/20)
- 1 yellow onion, chopped
- 1 bell pepper, chopped
- 3 garlic cloves, chopped
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 (14.5 oz) cans diced tomatoes
- 2 tbsp tomato paste
- 1½ cups long-grain white rice
- ¾ cup cheddar cheese, grated, to serve (optional)
- ½ cup sour cream, to serve (optional)
- ½ bunch green onions, sliced (optional)
- 1 vegetable bouillon cube
- 1 tbsp chili powder (mild blend)
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tbsp vegetable oil
- salt, to taste
Contains: celery. Check the label: wheat (gluten), milk, soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the vegetable oil in a large pot on medium-high heat. Add the ground beef and wash your hands after handling the raw meat. Brown it for 6–8 minutes, breaking it up, until no pink remains (160°F).
- Add the yellow onion and bell peppers and cook for 5 minutes. Stir in the garlic, chili powder, ground cumin, dried oregano and tomato paste for 1 minute.
- Add the tomatoes, kidney beans, crumbled bouillon cube and 1 cup (250 ml) of water. Simmer uncovered for 20–25 minutes, stirring now and then, until thick.
- Meanwhile, rinse the rice, then put it in a saucepan with 2½ cups (600 ml) of cold water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Season with salt. Serve over the rice with grated cheddar, sour cream and sliced green onions if using.
Leftovers: Keeps in the fridge for 3 days or the freezer for 3 months; reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Ingredients
Serves 4.
- 450 g beef mince (20% fat)
- 1 onion, chopped
- 1 pepper (red, yellow or green), chopped
- 3 garlic cloves, chopped
- 1 × 400 g tin red kidney beans, drained and rinsed
- 2 × 400 g tins chopped tomatoes
- 30 g tomato purée
- 300 g long-grain rice
- 80 g mature cheddar, grated, to serve (optional)
- 100 g soured cream, to serve (optional)
- ½ bunch spring onions, sliced (optional)
- 1 vegetable stock cube
- 1 tbsp mild chilli powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tbsp vegetable oil
- salt, to taste
Contains: celery. Check the label: gluten, milk, soya, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the vegetable oil in a large pot on medium-high heat. Add the beef mince and wash your hands after handling the raw meat. Brown it for 6–8 minutes, breaking it up, until no pink remains (71°C).
- Add the onion and peppers and cook for 5 minutes. Stir in the garlic, chilli powder, ground cumin, dried oregano and tomato purée for 1 minute.
- Add the tomatoes, kidney beans, crumbled stock cube and 250 ml of water. Simmer uncovered for 20–25 minutes, stirring now and then, until thick.
- Meanwhile, rinse the rice, then put it in a saucepan with 600 ml of cold water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Season with salt. Serve over the rice with grated cheddar, soured cream and sliced spring onions if using.
Leftovers: Keeps in the fridge for 3 days or the freezer for 3 months; reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Nutrition per serving
| Calories | 744 |
|---|---|
| Protein | 33 g |
| Carbohydrate | 90 g |
| Fat | 28 g |
| Fiber | 11 g |
| Sodium | 1114 mg |
| Calories | 690 |
|---|---|
| Protein | 37 g |
| Carbohydrate | 88 g |
| Fat | 24 g |
| Fibre | 9 g |
| Sodium | 609 mg |
Worked out from the ingredients, 534 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $3.10 a serving in the US (range $2.37–$4.11) and £2.13 in the UK (range £1.63–£2.82). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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