One-Pot Tex-Mex Beef and Black Bean Chili

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty one-pot chili featuring seasoned ground beef and black beans with a southwestern blend of spices. This American one-pot recipe (gluten-free), ready in about 45 minutes, pairs ground beef, olive oil, and yellow onion, diced for a weeknight-friendly dinner. Each serving lands at about 370 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 35 min Serves 5 American cuisine 370 cal/serving
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Ingredients

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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 translucent.
  2. Step 2: Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
  3. Step 3: Add 1 lb ground beef and cook, breaking up with a spoon, for 6-7 minutes until browned and no longer pink.
  4. Step 4: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute to toast the spices.
  5. Step 5: Add 1 can (15 oz) drained and rinsed black beans, 1 can (14.5 oz) diced tomatoes with green chilies, and 1 cup beef broth. Stir to combine.
  6. Step 6: Bring to a simmer, reduce heat to low, cover partially, and cook for 20 minutes until flavors meld and chili thickens slightly.
  7. Step 7: Taste and adjust seasoning if needed before serving hot.

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