Spicy Mexican Chili

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

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 rich, smoky chili made with slow-cooked beans, tomatoes, and fire-roasted peppers, topped with avocado and lime. This Mexican-inspired quick recipe, ready in about 90 minutes, pairs Ground beef, Onion, Garlic 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: 30 min Cook: 60 min Serves 6 Mexican cuisine 320 cal/serving

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Ingredients

1.5 lbs Ground beef
1 large, diced Onion
3 cloves, minced Garlic
2 cups Tomatoes (diced)
1 can (15 oz) Kidney beans (drained and rinsed)
1 can (15 oz) Black beans (drained and rinsed)
2 tbsp Chili powder
1 tbsp Cumin
1 tsp Smoked paprika
1 cup Corn kernels
2 Lime
2, diced Avocado

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Instructions

Step 1: Heat 1 tbsp oil in a large pot over medium-high heat. Brown 1.5 lbs ground beef, breaking into crumbles, until cooked through. Add 1 diced onion and 3 minced garlic cloves, sauté for 5 minutes until softened.
Step 2: Stir in 2 cups diced tomatoes, 1 can kidney beans, 1 can black beans, 2 tbsp chili powder, 1 tbsp cumin, and 1 tsp smoked paprika. Cook for 10 minutes, stirring occasionally.
Step 3: Add 1 cup corn kernels and simmer for 20 minutes until thickened. Season with salt and pepper. Serve topped with 2 diced avocados and a splash of lime juice.