One-Pot Kansas City Chili with Black Beans and Smoked Paprika

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A hearty, spicy chili featuring ground beef, black beans, and smoky paprika, cooked in one pot for an easy, flavorful meal. This American one-pot recipe, ready in about 55 minutes, pairs ground beef, olive oil, and yellow onion for a weeknight-friendly dinner. Each serving lands at about 350 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 "Build a week of meals around this recipe" 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
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 minced garlic cloves
• 1 can (15 oz) canned black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/4 teaspoon (optional) red pepper flakes

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

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add 1 pound ground beef and cook, breaking it apart with a spoon, for 5-6 minutes until browned and no longer pink.
2. Step 2: Add 1 medium diced yellow onion and 3 minced garlic cloves to the beef and sauté for 4 minutes until the onion is translucent and fragrant.
3. Step 3: Stir in 1 can (15 oz) drained and rinsed black beans, 1 can (14.5 oz) diced tomatoes, 2 tablespoons tomato paste, and 1 cup beef broth. Mix well.
4. Step 4: Season the pot with 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes if using. Stir to combine.
5. Step 5: Bring the chili to a simmer, reduce heat to low, cover, and cook for 30 minutes to let flavors meld and the chili thicken. Stir occasionally to prevent sticking. Serve hot.