This traditional chili couldn't be any easier. Simply brown lean Ground Beef, add in pantry-friendlyingredients and simmer for 20 minutes. The result? A chili that tastes like it's been cooking for hours. This Beef. It's What's For Dinner. recipe is certified by the American Heart Association®.

40 MIN
290 CAL


1 pound Ground Beef (96% lean)
1 can (15 ounces) reduced-sodium black beans, rinsed and drained
1 can (14-1/2 ounces) unsalted beef broth
1 can (14-1/2 ounces) unsalted diced tomatoes
1 can (4 ounces) diced green chilies or sliced jalapeño peppers
2 tablespoons chili powder
Sour cream, chopped fresh cilantro, sliced green onions, shredded Cheddar cheese, sliced avocado(optional)


1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

2. Stir in beans, broth, tomatoes, green chilies and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Garnish with Toppings, if desired.
Cook’s Tip: Heart-Check certification does not include optional ingredients.
Omit green onions and cilantro if serving to early eaters (6-7 months). Toppings like avocado and shredded cheddar cheese provide a great opportunity for providing a variety of taste and texture to this dish for early eaters.

If you have questions about starting solid foods, consult your physician or health care provider.


  • Use a potato masher to break up Ground Beef into small crumbles while browning.
  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips visit:
For more information on safe food handling and beef safety, see:

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