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Vegetable beef chili with fresh tomatoes

My Best Vegetable Chili with Black Beans

This delicious beef chili is loaded with vegetables and a few surprising spices that take this recipe from good to great!
Course Entree
Cuisine American
Keyword Chili, Gluten-Free, Grain-free
Prep Time 10 minutes
Cook Time 30 minutes
0 minutes
Total Time 40 minutes
Servings 8 servings
Calories 222kcal


  • 1 pound ground beef
  • 1 (heaping) cup yellow onion chopped
  • 4 garlic cloves minced
  • 1/2 green bell pepper chopped
  • 1 celery stalk chopped
  • 1 medium carrot chopped
  • 18 grape or cherry tomatoes chopped
  • 3/4 cup tomato sauce
  • 1/2 cup water
  • 1 Tbsp chili powder
  • 2 tsp cumin
  • 1 (heaping) tsp oregano
  • 1 tsp coriander
  • 1/8 tsp cinnamon
  • dash cloves (powder)
  • 1/2 tsp sea salt to taste
  • 1/4 tsp black pepper to taste
  • 3 cups cooked black beans rinsed and drained
  • 1 Tbsp lime juice
  • 3 Tbsp cilantro chopped


  • Place the beef to a large pot and begin cooking to render out some fat.
  • Add in the veggies (onion, garlic, bell pepper, celery, carrot) and stir to cook for 2-3 minutes.
  • Stir in the tomatoes, tomato sauce, water, spices (chili powder, cumin, oregano, coriander, cinnamon, cloves, salt, and pepper), and beans.
  • Bring the pot to a bubble, then lower the heat to a simmer.
  • Cover the pot and cook the chili for as long as you have time (at least 30 minutes and up to 90).
  • Remove the lid, and stir in the lime juice and cilantro. Season to taste.
  • At this point, I like to let it simmer uncovered for about 10-15 minutes to thick it up even more! This is optional, based on your own desired thickness.
  • Serve and enjoy!


WW Points: 6


Calories: 222kcal | Carbohydrates: 23.3g | Protein: 23.2g | Fat: 4.9g | Fiber: 7.5g | Sugar: 10.2g