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Spicy Chili

8 servings 


2 lb ground Laura’s Lean Beef (92% lean)
1/4 cup ketchup
1 tablespoon mustard
1 tablespoon cream-style horseradish
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
1 tablespoon cumin
2 teaspoons chopped garlic
1/2 teaspoon dried oregano
2 bay leaves
2 tablespoons chili powder
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
1/2 teaspoon cinnamon
1 (14 oz) can red kidney beans, drained and rinsed
1 (14 oz) can pinto beans, drained and rinsed
16 oz salsa
1 cup warm water or beer
4 cups cooked brown rice
Optional hot sauce
Optional fat-free sour cream and low-fat cheddar cheese


  1. Coat a large Dutch oven lightly with cooking spray, and heat on medium high.
  2. Add the ground beef and the ingredients through to the cinnamon. Sauté until the meat is browned. Add the beans, salsa and water. Stir well, bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes to one hour. For a spicier taste, stir in hot sauce during the last 30 minutes.
  3. Serve over cooked brown rice.

* Option: Top with fat-free sour cream and low-fat cheddar cheese


Per serving (serving size: 1/2 cup rice and 1 cup chili)
Total calories 398
Fat 7 g
Cholesterol 70 mg
Protein 36 g
Carbohydrate 48 g
Sodium 742 mg
Calcium 93 mg
Fiber 10 g

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