Six bean beef chili


  • Prep Time15 mins
  • Total Time35 mins
  • Makes6 Servings
Six bean beef chili
Chatelaine Triple Tested


  • 1 tbsp canola oil

  • 3 garlic cloves, minced

  • 1 large onion, coarsely chopped

  • 1 227-g pkg PC® Cremini Sliced mushrooms

  • 500 g PC® Free FromTM Lean ground beef

  • 2 tbsp chili powder

  • 2 tbsp tomato paste

  • 1 tsp dried oregano

  • 1 tsp salt

  • 1/4 tsp cayenne, optional

  • 1 511-mL jar PC® black label San Marzano Whole tomatoes

  • 2 orange bell peppers, finely chopped

  • 1 540-mL can PC® Blue MenuTM Six bean medley, drained and rinsed

  • 1/2 cup sour cream

  • 1/2 cup grated PC® Aged 2 Years Canadian White cheddar

  • 1/4 cup chopped chives


  • Heat a large pot over medium. Add oil, then garlic, onion and mush- rooms. Cook until onion and mush- rooms start to soften, about 3 min. Crumble in meat. Stir in chili pow- der, tomato paste, dried oregano, salt and cayenne. Using a fork, stir frequently to break up meat. Cook 3 to 5 min.

  • Add tomatoes and break them up into small pieces with a wooden spoon. Stir in peppers. Reduce heat to medium-low. Simmer, covered, until peppers are tender, 10 min. Stir in beans until warmed through, 2 more min. Spoon chili into bowls. Top with sour cream, cheese and chives.

Nutrition (per serving)

Calories 410, Protein 28g, Carbohydrates 36g, Fat 18g, Fibre 8g, Sodium 536mg.

Watch below for instructions on how to make Six bean beef chili.