Texan Chili Con Carne with Black Beans and Corn

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

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 developed and reviewed.

A hearty Texan-style chili featuring tender beef, black beans, and sweet corn simmered in a rich, smoky tomato sauce. This American-inspired beef recipe, ready in about 60 minutes, pairs ground beef, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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: 45 min Serves 4 American cuisine 450 cal/serving

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Ingredients

1 lb ground beef
2 tbsp olive oil
1 medium, diced yellow onion
4, minced garlic cloves
14 oz canned diced tomatoes
2 tbsp tomato paste
1 cup beef broth
1 can (15 oz), drained and rinsed black beans
1 cup, fresh or frozen corn kernels
2 tbsp chili powder
1 tbsp cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add 1 medium diced yellow onion and sauté for 3-4 minutes until translucent. Add 4 minced garlic cloves and cook for 30 seconds until fragrant.
Step 2: Add 1 pound ground beef, breaking it up with a spoon, and cook for 6-8 minutes until browned and no longer pink.
Step 3: Stir in 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, cooking for 1 minute to toast the spices.
Step 4: Add 14 ounces canned diced tomatoes, 2 tablespoons tomato paste, 1 cup beef broth, 1 can (15 oz) drained and rinsed black beans, and 1 cup corn kernels. Stir to combine.
Step 5: Bring chili to a simmer, reduce heat to low, cover, and cook for 30 minutes, stirring occasionally, until flavors meld and chili thickens slightly.