Go Back
pcos friendly beef chili in a bowl topped with avocado, jalapenos, cheese, and sour cream.

Beef Chili with Beans (PCOS Friendly Chili)

This PCOS chili is the ultimate comfort food. It combines classic chili flavors with ground beef and red kidney beans in the slow cooker for an easy and healthy meal. Top with diced tomatoes, a dollop of Greek yogurt, scallions, or jalapeños.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 456
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil extra virgin
  • 1 yellow onion chopped
  • 3 bell peppers red, yellow, orange, or green - chopped
  • 4 garlic cloves minced
  • 4 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp oregano
  • ½ tsp crushed red pepper flakes
  • ¼ tsp cayenne pepper
  • 2 lbs ground beef at least 90% lean
  • 2 15oz can red kidney beans drained & rinsed
  • 1 28oz can diced tomatoes no salt added, do not drain juices
  • 1 28oz can tomato puree

Method
 

  1. Heat olive oil in a large pan over medium heat. Add the chopped onion, peppers, and all of the spices (garlic, chili powder, cumin, coriander, oregano, crushed red pepper, cayenne pepper) to the pan. Cook for about 5 minutes or until the vegetables are softened.
  2. Increase the heat to medium-high heat and add the ground beef to the same pan as the onions and peppers.
  3. Break up the ground beef with a wooden spoon or silicone meat chopper as it cooks. Cook for about 5 to 10 minutes or until the meat is no longer pink. Drain any fat.
For Slow Cooker Cooking
  1. Transfer beef & vegetable mixture, drained and rinsed red kidney beans, diced tomatoes with juices, and tomato puree to slow cooker. Cook on high for 4 hours.
  2. Serve with your favorite toppings, such as: diced avocado, plain Greek yogurt, cheese, diced jalapeños, green onion, or cilantro.
For Stovetop Cooking
  1. Follow steps 1 through 3. Add drained and rinsed red kidney beans, diced tomatoes with juices, and tomato puree to a large pot. Transfer the beef and vegetable mixture to the pot as well. Bring to a boil then reduce heat to low and simmer uncovered for 1 hour, stirring occasionally.

Notes

Serve with your favorite toppings, such as: diced avocado, plain Greek yogurt, cheese, diced jalapeños, green onion, or cilantro.
Store leftover chili in an airtight container in the refrigerator for up to 4 days.
You can also freeze any leftovers into individual servings using silicone molds.
See the blog post above for more substitutions and variations.