Speedy salsa-beef chili

Prep 12 min
Total 45 min
Makes 12 servings

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1 tsp
750 g
lean or medium ground beef
large onion
green bell pepper
garlic cloves, minced, or 1 tbsp bottled minced garlic
2 tbsp
1 tbsp
ground cumin
796-mL can
diced tomatoes, including juice
284-mL can
undiluted beef broth, or 1 cup beef bouillon
1 cup
salsa, either mild, medium or hot
1 cup
frozen corn
540-mL can
black or kidney beans
1/2 cup
chopped cilantro, optional


  • Heat oil in a large wide saucepan set over medium-high heat. Add beef and cook, stirring frequently to break up meat, until no pink remains, from 5 to 8 minutes. Meanwhile, chop onion and dice celery. Core, seed and chop green pepper, if using.
  • Sprinkle onion, garlic, chili powder and cumin over beef. Cook, stirring occasionally, until onion is soft, about 3 minutes. Stir in celery, green pepper, tomatoes, broth, salsa and corn. Bring to a boil, stirring occasionally and crushing tomatoes with back of a spoon. Cover, reduce heat to medium and simmer to develop flavour, about 15 more minutes.
  • Meanwhile, drain and rinse beans. Stir into chili along with salt and pepper. Cook, covered and stirring often, until beans are hot, about 5 more minutes. Serve sprinkled with coriander, if you like. Chili will keep well, covered, in the refrigerator for up to 5 days.

Freezer chili

If you want to make this chili recipe ahead of time and freeze, don’t add the beans until ready to serve. Defrost frozen chili overnight in the refrigerator or in a microwave. Just before serving, add beans to hot chili, heat for a few minutes and serve.


Calories 212, Protein 15.7 g, Carbohydrates 16.6 g, Fat 9.8 g, Fibre 3.9 g, Sodium 453 mg.
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