Wholesome Bean Chili (MyPlate Certified) | GOYA

Main Dishes

Wholesome Bean Chili

A Full-Bodied, Mildly Spiced One-Pot Meal

The secret to this wholesome, hearty chili recipe is bright, plump, tender Low Sodium Red Kidney Beans from GOYA®, the bean experts! As the beans simmer gently in tomato with ground beef, they soak up the robust seasonings for a meaty, savory bean chili that’s a delicious one-pot meal, any day of the week.

(Serving Size: About 1 cup 210 Calories 6g Fat (1.5g Saturated, 0g Trans); 35mg Cholesterol; 21g Carbohydrate; 2g Sugar; 19g Protein; 7g Fiber; 340mg Sodium)

Makes 8 Servings
(Serving Size: About 1 cup - 210 Calories)

Prep time: 20 min.

Total time: 1 hr., 30 min.


2 cans (15.5 oz. each) GOYA® Low Sodium Red Kidney Beans

2 tbsp. GOYA® Extra Virgin Olive Oil

1 lb. ground beef (95% lean)

½ medium yellow onion, chopped (about ½ cup)

1 tsp. GOYA® Minced Garlic, or 2 cloves garlic, finely chopped

1 can (14.5 oz.) diced tomatoes

1 can (8 oz.) GOYA® Low Sodium Tomato Sauce

3 tbsp. chili powder

1 tsp. ground cumin

½ tsp. sugar

¼ tsp. GOYA® Light Adobo All-Purpose Seasoning with Pepper


1. Drain beans, reserving liquid; set aside. Heat oil in medium, heavy-bottomed saucepot over medium-high heat. Add beef, onions and garlic; cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Stir in reserved bean liquid, diced tomatoes, tomato sauce, chili powder and cumin. Bring beef mixture to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, about 1 hour.
2. Stir reserved beans into meat mixture. Cook until heated through, about 10 minutes more. Stir in sugar; season with Adobo Light. Divide chili evenly among serving bowls. Serve with wheat crackers.