Layered Beef Chili with Black Beans and Roasted Corn
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.
Ingredients
- 1.5 lbs ground beef
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 1 medium, diced red bell pepper
- 3 minced garlic cloves
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 28 oz canned diced tomatoes
- 1 can (15 oz), drained and rinsed black beans
- 1 cup frozen corn
- 1.5 tsp salt
- 1 tsp black pepper
- 1 tbsp lime juice
- 1/4 cup chopped for garnish fresh cilantro
Instructions
- 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.
- 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.
- 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.
- Step 4: Add 1.5 lbs ground beef and cook, breaking up with a spoon, until browned and cooked through, about 7-8 minutes.
- 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.
- Step 6: Remove from heat and stir in roasted corn and 1 tbsp fresh lime juice.
- Step 7: Serve topped with 1/4 cup chopped fresh cilantro for brightness.
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.
