One-Pot Beef and Black Bean Chili with Smoked Paprika

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A hearty, smoky chili featuring tender ground beef and black beans simmered with smoked paprika and tomatoes for a warming dinner. This Mexican-inspired beef recipe, ready in about 50 minutes, pairs ground beef, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, 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.

Ingredients

• 1 lb ground beef
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 4 cloves, minced garlic cloves
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper
• 14 oz canned diced tomatoes
• 15 oz, drained and rinsed canned black beans
• 1 cup beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup for garnish chopped fresh cilantro
• optional, for serving sour cream
• optional, for serving shredded cheddar cheese

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb ground beef and cook, breaking up with a spoon, for 6-7 minutes until browned and no pink remains.
2. Step 2: Add 1 medium diced yellow onion and 4 minced garlic cloves to the beef. Sauté for 4 minutes until the onion softens and garlic is fragrant.
3. Step 3: Stir in 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano, and 1/4 tsp cayenne pepper. Cook for 1 minute until spices release aroma.
4. Step 4: Pour in 14 oz canned diced tomatoes with juices, 15 oz drained and rinsed black beans, and 1 cup beef broth. Season with 1 tsp salt and 1/2 tsp black pepper.
5. Step 5: Bring to a gentle simmer, cover partially, and cook for 25 minutes, stirring occasionally, until the chili thickens and flavors meld.
6. Step 6: Serve hot, garnished with 1/4 cup chopped fresh cilantro and optional dollops of sour cream and shredded cheddar cheese.