Layered Beef Chili with Black Beans and Roasted Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, layered chili combining spicy ground beef, black beans, and sweet roasted corn, simmered with tomatoes and bold spices for a satisfying meal. This mexican-inspired beef ready in about 55 minutes pairs ground beef, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Spread 1 cup frozen corn on a baking sheet and roast for 15 minutes until lightly charred, stirring halfway.
  2. Step 2: While corn roasts, heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and 1 medium diced red bell pepper. Sauté for 5-6 minutes until softened.
  3. Step 3: Add 3 minced garlic cloves, 2 tbsp chili powder, 1 tbsp ground cumin, and 1 tsp smoked paprika to the pot. Cook for 1 minute until fragrant.
  4. Step 4: Add 1.5 lbs ground beef and cook, breaking up with a spoon, until browned and cooked through, about 7-8 minutes.
  5. Step 5: Stir in 28 oz canned diced tomatoes, 1 can drained black beans, 1.5 tsp salt, and 1 tsp black pepper. Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally until the chili thickens.
  6. Step 6: Remove from heat and stir in roasted corn and 1 tbsp fresh lime juice.
  7. Step 7: Serve topped with 1/4 cup chopped fresh cilantro for brightness.

Equipment for this recipe

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Frequently asked questions

How long does Layered Beef Chili with Black Beans and Roasted Corn take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Layered Beef Chili with Black Beans and Roasted Corn?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.

Can I substitute ingredients in Layered Beef Chili with Black Beans and Roasted Corn?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Layered Beef Chili with Black Beans and Roasted Corn for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Layered Beef Chili with Black Beans and Roasted Corn?

Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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