Brad’s Favorite Chili | THM: S

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This is Brad’s favorite chili. He will eat it for a week straight and swoon over the last bite, just as much as the first. I finally wrote down the recipe while I was making it last week because every time someone asks me for it, I usually respond with, “Well, I used ground beef, add a few red and green peppers, some garlic, diced tomatoes, chili powder…

“Okay, but how much of everything?”

I have no idea.


Now that problem is fixed.

This chili is a Trim Healthy Mama S (so you can load on the sour cream and cheese), but you can easily make it an E by substituting lean ground chicken for the beef, adding more beans,  and serving it with baked corn chips instead.

(Don’t worry; an official Trim Healthy Mama admin confirmed for me that there are not enough black beans in a serving to put you in Crossover mode. Yay!)

You’ll need a sugar-free taco seasoning (Darcie and Gwen have great recipes, if you prefer to make your own), a sugar-free salsa, and a sugar-free tomato sauce.

Yield: 16-20 servings

Brad’s Favorite Chili | THM: S

Brad’s Favorite Chili | THM: S

This is my husband's FAVORITE chili, so it's named in honor of him. 🙂 It's also a ridiculously easy S!

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 2 lbs ground beef
  • 1 large onion, diced
  • 1 green pepper, diced
  • 2 red peppers, diced
  • 1 Tbsp chili powder
  • 1/4 cup taco seasoning
  • 3-4 garlic cloves, minced
  • 2 cans diced tomatoes
  • 2 small (15 oz) cans of black beans
  • 2 700ml jars (approx.) sugar-free salsa
  • 2 700ml jars (approx.) sugar-free tomato pasta sauce


  1. In a large stock pot, fry ground beef and peppers together until meat is cooked through.
  2. Drain off excess fat and return to heat. Add garlic, chili powder, and taco seasoning. Cook for 5 more minutes.
  3. Add remaining ingredients and stir to combine. Bring to a boil, stirring occasionally. Simmer for at least an hour.
  4. Serve with sour cream and grated cheese.


You can change the meat to lean ground chicken for an E chili, add more beans, and serve with baked Tostito chips instead of sour cream and cheese.

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21 thoughts on “Brad’s Favorite Chili | THM: S”

  1. I think your prep time is listed wrong! Hopefully this doesn’t take 15 hours of prep time – but only 15 min.. 🙂

  2. Hi! I have a question about the canned tomatoes. In the recipe, you state to use two cans of diced tomatoes. I would have assumed you meant ~15 oz. cans, except the next item on your ingredient list (the black beans), you specify 15 oz. cans as “small”. So, what size of diced tomatoes should be used? 15oz or larger? Thanks!

      • I would definitely clarify that then. “A can” is almost always the 15oz size. Small is the 8 oz., large is the 28 oz. I’m making this now, and I’m so glad I saw this comment exchange!

        • Not in Canada; almost all standard canned tomatoes here are 28oz, except for specialty ones (fire roasted, italian, etc.) that are sometimes 15oz.

          That said, I also jumped on here to confirm it was 28oz cans in this and the crushed tomatoes in Italian Eggs! Thanks for the info!

  3. Made this for the first last night when our son, daughter-in-law, and their two children were visiting. A HUGE hit!! Daughter-in-law said she would have to get the recipe.


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