If you’re craving chili but don’t want to make a huge pot, this is the recipe for you. This tasty mix of ground beef and beans cooks up quickly and feeds two to three people.

Yield: Serves 2.



  • 1 tbsp canola oil
  • 1 lb (0.5 kg) lean ground beef
  • 2/3 cup chopped onion
  • 1 clove garlic, crushed
  • 1 tbsp chili powder
  • 1/4 tsp oregano, crumbled
  • 1/4 tsp salt
  • 1 cup water
  • 1 can (14 oz/398 mL) chili-style pinto and red kidney beans
  • 2 tbsp tomato paste


  1. Heat oil in a large frypan over medium heat. Add beef, onion and garlic. Cook, stirring to break up beef, until browned, about 7 - 10 minutes. Drain off excess fat.
  2. Stir in chili powder, oregano and salt; cook for 1 minute. Stir in water, beans and tomato paste. Bring to a boil.
  3. Reduce heat; cover and simmer, stirring occasionally, for 15 minutes.
Nutritional analysis per serving:

639 calories, 30.3 g fat, 54.9 g protein, 36.4 g carbohydrate, 12.7 g fibre, 760 mg sodium