Slow-Cooked Beef and Black Bean Chili with Corn
A hearty, smoky chili simmered with tender ground beef, black beans, and sweet corn, delivering rich Southwestern flavors in one comforting pot. This southwestern-inspired one pot ready in about 80 minutes pairs Ground beef, (14 oz) Diced tomatoes, (frozen or canned, drained) Corn for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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
- 2 cans (15 oz each), drained and rinsed Black beans
- 1 can (14 oz) Diced tomatoes
- 1 cup (frozen or canned, drained) Corn
- 1 cup Beef broth
- 1 medium, chopped Yellow onion
- 3 cloves, minced Garlic
- 1 tsp Ground cumin
- 2 tsp Chili powder
- 1, minced Chipotle peppers in adobo sauce
- 2 tbsp Tomato paste
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Step 1: Brown ground beef in a large pot over medium heat for 5-7 minutes, breaking into small pieces; drain excess fat and set aside.
- Step 2: Add 1 tbsp oil to the pot (if needed), then sauté chopped onion and minced garlic for 3-4 minutes until fragrant and softened.
- Step 3: Stir in cumin, chili powder, and tomato paste; cook for 1 minute until spices are fragrant and oil separates slightly.
- Step 4: Add browned beef, diced tomatoes, black beans, corn, beef broth, and minced chipotle peppers; bring to a gentle simmer.
- Step 5: Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally, until flavors meld and chili thickens to desired consistency.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef and Black Bean Chili with Corn take to make?
Total time is about 80 minutes (20 min prep + 60 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 Slow-Cooked Beef and Black Bean Chili with Corn?
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 Slow-Cooked Beef and Black Bean Chili with Corn?
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 Slow-Cooked Beef and Black Bean Chili with Corn for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
What goes well with Slow-Cooked Beef and Black Bean Chili with Corn?
Southwestern one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
