Serve this classic chili atop whole wheat noodles and offer kids a variety of toppings.
Lean Cut30 Minutes or Less
  • Total Recipe Time: 40 to 45 minutes
  • Makes 4 servings


  1. 1 pound Ground Beef (93% lean or leaner)
  2. 1/2 cup chopped onion
  3. 1 can (15 ounces) pinto beans, drained and rinsed
  4. 2 cans (8 ounces) no-salt added or regular tomato sauce
  5. 1 cup frozen corn
  6. 1 cup water
  7. 2 teaspoons chili powder
  8. 2 teaspoons ground cumin
  9. 1 teaspoon garlic powder
  10. 1 teaspoon dried oregano leaves
  11. 1/4 teaspoon pepper
  12. Hot cooked whole wheat macaroni (optional)
Toppings (optional):
  1. Crushed baked tortilla chips, chopped green or regular onion, chopped tomato, chopped bell pepper, chopped fresh cilantro, reduced-fat shredded Cheddar cheese, nonfat Greek yogurt


  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and onions; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally. Remove drippings.
  2. Stir in beans, tomato sauce, corn, water, spices and herbs. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes, stirring occasionally. Serve over macaroni, if desired. Garnish with toppings, as desired.

    Cincinnati-Style Beef Chili: Stir in 1 teaspoon cinnamon with other seasonings in Step 2. Serve over hot cooked whole wheat spaghetti.

    Moroccan-Style Beef Chili: Substitute 1 cup frozen peas for corn. Stir in 1 teaspoons pumpkin pie spice with other seasonings in Step 2.  Serve over whole hot cooked whole wheat couscous or brown rice.

  • Test Kitchen Tips
  • 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.
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