One-Pot Beef Chili with Roasted Tomatillo Sauce
A hearty beef chili simmered with smoky roasted tomatillos and a blend of warm spices, perfect for a comforting dinner. This mexican-inspired beef (high protein) ready in about 60 minutes blends ground beef, medium, husked and quartered tomatillos, large, diced yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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
- 8 medium, husked and quartered tomatillos
- 1 large, diced yellow onion
- 4, minced garlic cloves
- 1, seeded and finely chopped jalapeño pepper
- 15 oz, drained and rinsed canned black beans
- 15 oz, drained and rinsed canned kidney beans
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 cups vegetable broth
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Preheat oven to 425°F. Place 8 quartered tomatillos on a baking sheet and roast for 15 minutes until softened and lightly charred.
- Step 2: In a large pot, heat 2 tbsp olive oil over medium-high heat. Add 1 large diced yellow onion, 4 minced garlic cloves, and 1 finely chopped jalapeño pepper; sauté for 5 minutes until onion is translucent and fragrant.
- Step 3: Add 1 lb ground beef to the pot, breaking it up with a spoon. Cook for 7-8 minutes until browned with no pink remaining.
- Step 4: Transfer roasted tomatillos to a blender and blend with 2 cups vegetable broth until smooth; pour this tomatillo sauce into the pot.
- Step 5: Stir in 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 15 oz drained black beans, 15 oz drained kidney beans, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook uncovered for 25 minutes until chili thickens and flavors meld.
- Step 6: Remove from heat, stir in 1/4 cup chopped fresh cilantro, and serve with lime wedges for squeezing over the chili.
Frequently asked questions
How long does One-Pot Beef Chili with Roasted Tomatillo Sauce take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover One-Pot Beef Chili with Roasted Tomatillo Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in One-Pot Beef Chili with Roasted Tomatillo Sauce?
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 Chili with Roasted Tomatillo Sauce 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.
Is One-Pot Beef Chili with Roasted Tomatillo Sauce high protein?
Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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