One-Pot Beef Chili with Smoky Chipotle and Black Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A hearty and smoky beef chili slow-simmered with chipotle peppers and black beans, perfect for a comforting dinner. This mexican-inspired beef ready in about 60 minutes turns ground beef, olive oil, yellow onion, diced into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 420 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 cup yellow onion, diced
• 1 cup red bell pepper, diced
• 4 cloves garlic cloves, minced
• 2 tsp chipotle peppers in adobo, chopped
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 14 oz canned diced tomatoes
• 2 cups beef broth
• 15 oz canned black beans, drained and rinsed
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering. Add 1 lb ground beef and cook, breaking up the meat with a spoon, until browned and no longer pink, about 7 minutes.
2. Step 2: Add 1 cup diced yellow onion, 1 cup diced red bell pepper, and 4 minced garlic cloves to the beef. Sauté together for 5 minutes until the onion is translucent and the mixture is fragrant.
3. Step 3: Stir in 2 tsp chopped chipotle peppers in adobo, 1 tbsp ground cumin, 1 tsp smoked paprika, and 1 tsp dried oregano; cook for 1 minute to toast the spices.
4. Step 4: Pour in 14 oz canned diced tomatoes with their juices and 2 cups beef broth. Bring the mixture to a simmer, then reduce heat to low and cook uncovered for 25 minutes, stirring occasionally until the chili thickens.
5. Step 5: Add 15 oz drained and rinsed canned black beans, 1 tsp salt, and 1/2 tsp black pepper. Simmer for an additional 10 minutes until beans are heated through and flavors meld.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve the chili hot with lime wedges on the side for squeezing.