Red Bean Chili

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La Cocina Goya

Easy Tex-Mex Favorite

Next time you’re looking for a zesty beef-and-red bean chili recipe that doesn’t take all day, cook up this easy version of the tasty Tex-Mex favorite. Starring ground beef, tomato, bell pepper, and GOYA® Small Red Beans, it’s GOYA’s Red Bean Chili is perfectly spiced with a fragrant blend of chili powder and cumin. Thirty minutes on the stove is all it takes for those mouthwatering flavors to come together. Top with grated cheese and cilantro for a hearty chili that will knock their socks off!

  • Ingredients
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1 tbsp.

Extra Virgin Olive Oil
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

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½ lb.

ground beef (80% lean)


medium yellow onion, finely chopped (about 1 cup)


green bell pepper, finely chopped (about ½ cup)

1 tsp.

GOYA® Minced Garlic or 2 cloves garlic, finely chopped

1 tbsp.

chili powder

1 tsp.


1 can (16 oz.)

whole peeled tomatoes

1 can (15.5 oz.)

1 tbsp.

finely chopped fresh cilantro

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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Step 1

Heat oil in large, heavy-bottomed pot over medium-high heat. Add beef; season with Adobo. Cook, breaking up meat with spoon, until browned, 7-10 minutes.

Step 2

Add onions, peppers and garlic to pot; Cook until onions are soft and translucent, about 5 minutes.

Step 3

Stir in chili powder and cumin, cooking until fragrant, about 2 minutes more.

Step 4

Stir in remaining ingredients, breaking up tomatoes with spoon. Bring liquid to boil, reduce heat to low, and simmer, uncovered, stirring occasionally, until tomatoes break down, chili thickens and flavors come together, about 30 minutes. Serve warm.

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Side Dishes Game Day Under 60

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