Smoky Campfire Chili with Black Beans and Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, smoky chili packed with black beans, sweet corn, and ground beef, perfect for outdoor cooking or cozy nights. This american-inspired one pot ready in about 50 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 320 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.

Prep: 15 min Cook: 35 min Serves 6 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat. Add 1 lb ground beef and cook, breaking up with a spoon, for 5-6 minutes until browned and cooked through.
  2. Step 2: Add 1 medium diced yellow onion and 4 minced garlic cloves to the beef. Sauté for 4 minutes until the onion is translucent and fragrant.
  3. Step 3: Stir in 15 oz drained and rinsed canned black beans, 1 cup frozen corn kernels, 14 oz canned diced tomatoes, and 2 tbsp tomato paste. Mix well.
  4. Step 4: Add 2 tbsp chili powder, 1 tbsp smoked paprika, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Pour in 1 cup beef broth and stir to combine.
  5. Step 5: Bring the chili to a simmer, reduce heat to low, and cook uncovered for 25 minutes until the sauce thickens and flavors meld, stirring occasionally.

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Frequently asked questions

How long does Smoky Campfire Chili with Black Beans and Corn take to make?

Total time is about 50 minutes (15 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 Smoky Campfire Chili with Black Beans and 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 Smoky Campfire Chili with Black Beans and 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 Smoky Campfire Chili with Black Beans and 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 Smoky Campfire Chili with Black Beans and Corn?

American 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.

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