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Classic Beef & Bean Chili

Some recipes just stick with you for the long haul. This is one of them!

You're going to want to pull out this recipe when the temps go down, when football is on, or when you just need a comforting, easy meal for dinner. The best part is that if there are leftover you can freeze them for an easier meal later on! I love these glass storage containers for leftovers - they don't stain or leak plastic chemicals into my food :)

Alternative slow cooker instructions are listed below!

Classic Beef & Bean Chili


2 pounds ground beef

1 red pepper, seeded and diced

1 onion, diced

3 cloves garlic, minced

2 cans kidney beans, rinsed and drained

28 oz canned, crushed tomatoes

28 oz canned, diced tomatoes

1/4 cup chili powder

Salt and pepper to taste

Optional toppings: sour cream, cheddar cheese, green onions


1) Heat a large pot like a Dutch oven or soup pot over medium-high heat. Add ground beef and brown, breaking up into pieces.

2) Add to the pot the red pepper, onion, and garlic cooking until onion becomes translucent.

3) Season with chili powder, salt and pepper.

4) Pour in the tomatoes and beans. Bring to a boil. Reduce heat to medium-low and simmer for 30-45 minutes.

Enjoy with your favorite toppings!

*Alternatively, you can brown the meat with veggies over the stove and then add to the pot of a slow cooker. Add remaining ingredients to the slow cooker pot and set to low for 4-6 hours.


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