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Check out this easy to make traditional chili recipe that is perfect for chilly weather. 



  • 1 tablespoon canola or other vegetable oil
  • 1 medium yellow onion, chopped
  • 1 medium green bell pepper, cut in 1/2-inch pieces
  • 1 tablespoon garlic, finely chopped
  • 1-3 medium jalapeno pepper, seeded and minced
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 3 cups cooked pinto beans, rinsed and drained
  • 1 cup canned diced or crushed tomatoes
  • 1/4 cup chopped cilantro
  • 2 cups low sodium beef broth, divided
  • 2 tablespoon corn meal


  1. Heat oil in Dutch oven over medium-high heat. Sauté onion, bell pepper and garlic until onion is translucent, about 4 minutes.
  2. Add jalapeno, cumin, chili powder and oregano. Stir until spices are fragrant, about 1 minute.
  3. Add cooked beans, tomatoes, cilantro and all but 3 tablespoon broth. Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes.
  4. Place corn meal in small bowl. Mix in reserved broth, stirring to make a smooth mixture. While stirring chili, blending corn meal mixture, blending well. Continue simmering 10 minutes.

Serves 4

Nutrition Facts  
Serving Size: 1/4 Cup  
Servings per Recipe: 4  
Amount per Serving  
Calories: 296  
  % Daily Value
Total Fat: 5 g 8%
Saturated Fat: Trace Amounts 2%
Cholesterol: 0 mg 0%
Sodium: 136 mg 6%
Carbohydrate: 47 g 16%
Dietary Fiber: 14 g 55%
Protein: 18 g 37%
Vitamin A 27%
Vitamin C 73%
Folacin 62%
Calcium 13%
Iron 34%
Potassium 29%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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