Olive Chili

Olive Chili

  • prep
  • cook
  • 6 servings


  • 1 lb. lean ground beef or turkey

  • 1/2 cup chopped sweet or yellow onion

  • 2 cloves garlic, minced

  • 1 (14.5 oz.) can no salt added fire roasted diced tomatoes, undrained

  • 1/2 cup hot or medium salsa

  • 2 cups diced mixed bell peppers (red, yellow and green)

  • 1 (16 oz.) can no salt added pinto beans, drained

  • 1 (2.25 oz.) can Lindsay® Sliced Ripe Pitted Olives, drained

  • 1 teaspoon chili powder

  • 1 teaspoon ground cumin or additional chili powder

  • 1/4 cup chopped cilantro

  • 1/4 cup reduced fat sour cream (optional)

Cooking Directions

  1. Cook meat with onion and garlic in a large saucepan over medium heat until no longer pink, stirring frequently.

  2. Sprinkle chili powder and cumin over meat mixture; cook 1 minute.

  3. Add tomatoes, salsa and bell peppers; bring to a boil over high heat.

  4. Cover; reduce heat to medium; simmer 15 minutes.

  5. Stir in beans and olives; simmer uncovered 10 minutes or until peppers are tender.

  6. Ladle into shallow bowls top with cilantro and, if desired, sour cream.


  • Calories208
  • Fat5g
  • Protein19g
  • Cholesterol40mg
  • Total Carbs20g
  • Fiber5g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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