One-Pot Beef and Black Bean Chili with Smoked Paprika
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 ready in about 50 minutes pairs ground beef, olive oil, medium, diced 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Bring to a gentle simmer, cover partially, and cook for 25 minutes, stirring occasionally, until the chili thickens and flavors meld.
- Step 6: Serve hot, garnished with 1/4 cup chopped fresh cilantro and optional dollops of sour cream and shredded cheddar cheese.
Frequently asked questions
How long does One-Pot Beef and Black Bean Chili with Smoked Paprika take to make?
Total time is about 50 minutes (10 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 One-Pot Beef and Black Bean Chili with Smoked Paprika?
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 One-Pot Beef and Black Bean Chili with Smoked Paprika?
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 One-Pot Beef and Black Bean Chili with Smoked Paprika for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 One-Pot Beef and Black Bean Chili with Smoked Paprika?
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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
