There is nothing quite as comforting as a delicious bowl of chilli with all the toppings and this yummy beef and pinto bean chilli is both rich in flavours and hearty and filling. It will become a regular meal for the whole family.
Ground Beef Pinto Bean Chilli
I love chilli, in fact my whole family loves chilli, so having lots of different variations is great, whether it's using chunks of beef, mince, turkey, chicken or even just vegetable or bean based. There really is nothing more comforting than a bowl of chilli that you can add you choice of toppings to and turn into a delicious filling meal.
This week I had some ground beef to use up (beef mince) and I was planning on my very popular Best Ever Chilli Con Carne recipes, but realized I was out of kidney beans, so browsing in my pantry for what I could use instead I spotted a can of pinto beans, that was the perfect option for this delicious new recipe using up others bit of what I had on hand. The best chilli is often the one where you just through in different things for flavour as you go along.
Substitutes for Pinto Beans
Really you can actually use any beans in place of Pinto Beans, they will all work pretty much the same. The only difference of course in other varieties is size, texture and sometimes taste. Many don't care for Kidney Beans, so sometimes Pinto beans are a great alternative.
The great thing about using beans in a chilli is that they are a great source of fibre and protein so a good option for bulking out meals and using less meat.
Can I use dried Pinto Beans?
I use canned beans as they are nice and quick and I often have various different kinds on hand in my pantry for quick filling meals like this Beef and Pinto Bean Chilli.
But if you have some dried beans you would prefer to use, (they are definitely more budget friendly if buying in bulk) then you can totally do that. I recommend following the instructions for soaking and cooking first though before adding to the chilli.
Spices for Chilli
There are various packet mixes for chilli, which can often be tempting because they are quicker and easier. But packet mixes or ready blends don't really teach us about spices and how to combine them for flavour. Plus many can have hidden things that you may be avoiding or trying to restrict like sugar or higher sodium for example.
If you gradually build up a basic spices collection it will allow you to use those again and again in recipes and you will become much more comfortable with what goes well together the more you use them.
For my chilli recipes I always like to use a blend of the following:
- Paprika (I tend to use the regular sweet kind, but occasionally may use smoked, for that smoky flavour)
- Onion and Garlic Powder (granules)
- Salt and Pepper
- and then fresh jalapenos (I just like the fresher flavour of heat they add)
then of course there are the other base ingredients for a delicious chilli.
Sides for Chilli
Often rice is paired as a side for chilli, and it's definitely a common choice with Chilli Con Carne, sometimes homemade Oven Chips are a preferred option too.
However for me I tend to just like to build a chilli bowl, it makes a great family meal. You can ladle the chilli into bowls for the whole family, but then place in the middle of the table lots of different topping options, so you can choose what you like and add to you bowl.
Here are some of the things I offer:
- Fresh Cilantro
- Soured Cream (or fat free Greek Yoghurt with a little lemon juice and pinch of salt as an alternative)
- Grated Cheddar
- Avocado - either cubed or mashed (Guacamole is a great option too)
- Sliced Spring Onions (Green Onions)
- Fresh Sliced Jalapenos
- Fresh Diced Tomato
- Tortilla Chips (the kids love these)
and lastly a great recipe that pairs really well with chilli is a small slice of this:
More Chilli Recipes
Love Chilli? Check out these other recipes:
- Beef and Six Bean Chilli (Stove Top, Instant Pot and Slow Cooker)
- The Ultimate Layered Chilli Cheese Fries
- Chickpea Vegetable Chilli (Stove Top and Instant Pot)
- Turkey Chilli (Stove Top and Instant Pot)
- Best Ever Rich Chilli Con Carne
- Instant Pot Chocolate Chilli
- Sweet Potato, Vegetable and Lentil Chilli
- Beef and Roasted Butternut Squash Chilli
- Mexican Pasta Bake
or if you would like more Slimming Friendly recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes all with estimated calories and you can search by ingredients, course, diet and more..
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- 1 large onion, finely diced
- 2 stalks of celery, diced
- 1 large carrot, diced
- 455g (1lb) of 5% fat ground beef (beef mince)
- 3 cloves of garlic, minced
- 1 tablespoon of paprika
- 1 tablespoon of cumin
- ½ tablespoon of oregano
- ½ tablespoon of chipotle chilli powder (do not use Indian chilli powder)
- ½ tablespoon of brown sugar
- 1 teaspoon of onion powder
- ½ teaspoon of cayenne pepper
- 8 tablespoons of tomato puree (paste)
- 1 red pepper, finely diced
- 1 yellow or orange pepper, finely diced
- 2 jalapenos, deseeded and diced
- 2 x 400g (14oz) cans of chopped tomatoes
- 1 cup (240ml) of chicken stock
- 1 x 400g (14oz) can of pinto beans, drained
- cooking oil spray
- salt and black pepper
- 2 spring onions (green onions), diced
- Spray a large saucepan over a medium heat with spray oil
- Add the onion, celery, carrot and a pinch of sea salt and fry until softened (approx 5 minutes) - add in a little water to prevent burning if needed.
- Add the beef mince, garlic and red and orange bell pepper and continue to fry until the beef is browned.
- Add the tomato puree (paste), sugar and all the spices and mix until well coated.
- Add the canned chopped tomatoes, pinto beans, jalapeño and stock, bring to the boil and cover and simmer for approx 45 minutes until sauce reduces and thickens. (If liquid reduces too much you can add in a little more stock or water)
- Once cooked, taste and season well with salt and pepper to taste and sprinkle with the chopped spring onion.
Please see below for recipe values:
This recipe is gluten free, dairy free friendly (see notes)
- Slimming World: - ½ syn per serving (this is rounded up for the brown sugar, but is negligible for a serving)
- WW Personal Points: 3+ per serving (add ingredients to your WW diary for points value - as this may vary depending on your personal points zero foods)
- Gluten Free - use gluten free spices and stock
Side Suggestion: great with a slice of this Lentil Cheddar Bake
Toppings: See recipe post for topping suggestions
Low Carb Sides/Toppings: enjoy with some Roasted Cauliflower Rice or low carb toppings like avocado, cheddar etc
SUITABLE FOR FREEZING
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Nutrition InformationYield 6 Serving Size 1 SERVING
Amount Per Serving Calories 267Total Fat 5gSaturated Fat 2gTrans Fat 0gCholesterol 18mgSodium 637mgCarbohydrates 22gFiber 7gSugar 7gProtein 29g
Nutritional information, syn values, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.