One-Pot Chipotle Beef and Black Bean Chili

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A smoky and spicy beef chili cooked in one pot with black beans, chipotle peppers, and tomatoes, perfect for a comforting and hearty meal. This Mexican-inspired one-pot recipe (gluten free), ready in about 50 minutes, pairs ground beef (80/20), olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 pound ground beef (80/20)
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, minced
• 1 can (14.5 oz) canned diced tomatoes with juice
• 1 can (15 oz) canned black beans, drained and rinsed
• 1 1/2 cups beef broth
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 1/2 tsp, divided salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

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

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat. Add 1 medium diced yellow onion and sauté for 4 minutes until softened. Add 4 minced garlic cloves and cook for 30 seconds until fragrant.
2. Step 2: Add 1 pound ground beef to the pot, breaking it up with a spoon. Cook for 6-8 minutes until browned and no longer pink.
3. Step 3: Stir in 2 minced chipotle peppers in adobo sauce, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute to toast the spices.
4. Step 4: Add 1 can (14.5 oz) diced tomatoes with juice, 1 can (15 oz) black beans drained and rinsed, and 1 1/2 cups beef broth. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until chili thickens.
5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot garnished with extra cilantro if desired.