Smoky white-bean chili


  • Prep Time15 mins
  • Total Time45 mins
  • Makes4 Servings
Smoky white-bean chili

Michael Graydon

Chatelaine Triple Tested

Our secret to an incredibly tasty, healthy version of this comfort-food favourite? The smoky flavour of chipotle peppers.


  • 1 lb extra lean ground beef, pork or turkey

  • 4 garlic cloves

  • 1 tbsp chili powder

  • 1 tbsp dried oregano leaves

  • 3 chipotles in adobo sauce

  • 1 green or red bell pepper

  • 1 large onion

  • 540-ml can white kidney or navy beans, drained and rinsed

  • 796-ml can diced tomatoes, preferably without added salt

  • 1 tbsp tomato paste


  • COAT a large pot with vegetable oil and set over medium-high heat. Add meat, garlic, chili powder and oregano. Stir frequently with a fork to break meat up, and cook until no pink remains, from 5 to 7 min. Meanwhile, finely chop chipotles and chop pepper and onion. Once meat is cooked, stir in all other ingredients.

  • BRING to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until vegetables are tender and flavours have developed, 25 to 40 min. Great served with a dollop of plain low-fat yogourt and chopped chives.

Nutrition (per serving)

Calories 294, Protein 25g, Carbohydrates 33g, Fat 7g, Fibre 9g, Sodium 350mg.