Stovetop Tex-Mex Beef and Black Bean Chili
A hearty regional chili from the American Southwest packed with ground beef, black beans, and smoky spices, perfect for warming up any day. This american southwest-inspired beef ready in about 45 minutes pairs ground beef, (15 oz), drained and rinsed black beans, (14.5 oz) diced tomatoes 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
- 1 can (15 oz), drained and rinsed black beans
- 1 can (14.5 oz) diced tomatoes
- 1 medium, diced yellow onion
- 3 cloves, minced garlic cloves
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 cup beef broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped (optional) fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 diced medium yellow onion and sauté for 4 minutes until translucent. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- Step 2: Add 1 lb ground beef to the pot, breaking it apart with a spoon. Cook for 6-8 minutes until browned and no longer pink. Drain excess fat if necessary.
- Step 3: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute to toast the spices.
- Step 4: Add 1 can (14.5 oz) diced tomatoes with juices, 1 can (15 oz) drained and rinsed black beans, and 1 cup beef broth. Stir to combine and bring to a simmer.
- Step 5: Reduce heat to medium-low, cover partially, and simmer gently for 25 minutes until the chili thickens and flavors meld. Stir occasionally.
- Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro if desired. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stovetop 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 Stovetop 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 Stovetop 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 Stovetop Tex-Mex Beef and Black Bean 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 Stovetop Tex-Mex Beef and Black Bean Chili?
American Southwest beef 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.
