One-Pot Tex-Mex Beef and Black Bean Chili
A hearty one-pot chili featuring seasoned ground beef and black beans with a southwestern blend of spices. This american-inspired one pot (gluten-free) ready in about 45 minutes pairs ground beef, olive oil, medium 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 a quick salad or grain on the side. 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
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 can (15 oz) canned black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- 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.
- Step 2: Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- Step 3: Add 1 lb ground beef and cook, breaking up with a spoon, for 6-7 minutes until browned and no longer pink.
- 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.
- 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.
- Step 6: Bring to a simmer, reduce heat to low, cover partially, and cook for 20 minutes until flavors meld and chili thickens slightly.
- Step 7: Taste and adjust seasoning if needed before serving hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Tex-Mex Beef and Black Bean Chili take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Tex-Mex Beef and Black Bean Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in One-Pot Tex-Mex Beef and Black Bean Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Tex-Mex Beef and Black Bean Chili for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Tex-Mex Beef and Black Bean Chili gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
