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 developed and reviewed.

A hearty one-pot chili featuring seasoned ground beef and black beans with a southwestern blend of spices. This American-inspired one-pot recipe (gluten-free), ready in about 45 minutes, pairs ground beef, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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.

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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