Dairy Free · Dinner · Gluten Free

Mexican Style Chili

Chili is another filling and hearty comfort food. This chili has quickly become one of my favourite meals on a cold night. This Mexican Style Chili has hints of chipotle flavours and is delicious alone, or baked in peppers.

On nights that I workout, I like to serve this chili on rice with avocado. The rice adds carbohydrates for energy. The beans and ground beef are packed with protein. The avocado adds healthy fats. This becomes the perfect pre workout meal.


Mexican Style Chili

  • Servings: 4-6
  • Time: 30 minutes
  • Print


  • 2 teaspoons olive oil
  • 2 cloves of garlic, minced
  • 1 large onion, diced
  • 3/4 cup peppers, diced
  • Salt and pepper to taste
  • 1 1/2 pounds extra lean ground beef
  • 1 large 680 ml can of tomato sauce
  • 1 small 156 ml can of tomato paste
  • 1 medium 398 ml can of mixed beans in chipotle sauce*
  • 1 teaspoon chili powder
  • 1/4 teaspoon pepper flakes

*I used a can of mixed black and red kidney beans in chipotle sauce. If you cannot find this in your grocery store, you can use 1 398 ml can of black beans or red kidney beans, and 1 small can of chipotle peppers in adobo sauce. Mince 1-2 chipotle peppers and add to the chili, depending on how much chipotle flavour you desire. This will give the same flavour as the mixed beans in chipotle sauce.


  1. Mince 2 cloves of garlic and dice 1 medium onion. Heat olive oil in large pot over medium heat. Add onion and garlic. Dice peppers and add to pot, stiring until peppers are softened and onion translucent, about 3-4 minutes. Season with salt and pepper to taste.
  2. Add ground beef and stir occasionally until fully cooked, about 10 minutes.
  3. Add tomato sauce, tomato paste, and beans. Stir and allow to simmer over low heat.
  4. Add chili powder and pepper flakes. Allow to simmer over low heat, stiring occasionally.
  5. Serve in bowls with corn chips, on rice with avocado, or cooked in peppers.

To cook in peppers, preheat oven to 350 degrees fahrenheit. Slice 2 peppers in half. Remove seeds. Place in baking dish and fill each half with cooked chili.Place in oven and cook for 40-45 minutes, until peppers are soft.




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