Spicy Mexican Chili
A rich, smoky chili made with slow-cooked beans, tomatoes, and fire-roasted peppers, topped with avocado and lime. This mexican-inspired quick meals 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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Spicy Mexican Chili take to make?
Total time is about 90 minutes (30 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 Spicy Mexican 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 Spicy Mexican 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 Spicy Mexican Chili 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 Spicy Mexican Chili?
Mexican quick meals 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
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
