Description
This Easy Black Bean Chili is a hearty and flavorful one-pot meal featuring lean ground beef, black beans, fire-roasted tomatoes, and a blend of smoky spices. Perfectly seasoned and simmered to meld all the flavors, it’s a comforting dish that’s ideal for a cozy dinner. Optional toppings like sour cream, avocado, and shredded cheese add extra richness and texture.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1.5 pounds lean ground beef
- 3 cloves garlic, minced
- 2 heaping tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 (15 ounce) cans black beans, drained
- 1 (28 ounce) can fire-roasted diced tomatoes with juices
- 1 (4 ounce) can mild green chilies with juices
- 1/2 red bell pepper, chopped
- 1 cup beef broth
- Salt and pepper, to taste
Toppings (Optional)
- Sour cream
- Avocado slices
- Tortilla strips
- Scallions
- Mexican cheese blend or cheddar cheese
Instructions
- Sauté the onion: Heat olive oil in a soup pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent.
- Cook the ground beef: Add the lean ground beef to the pot with the onions. Cook until browned, breaking it up with a spoon as it cooks. If there’s excess fat, spoon some out, but retaining a little adds flavor.
- Add spices and tomato paste: Stir in the minced garlic, tomato paste, chili powder, cumin, and smoked paprika. Cook for 1-2 minutes to allow the spices to bloom and become fragrant.
- Add remaining ingredients: Pour in the drained black beans, fire-roasted diced tomatoes with their juices, mild green chilies with juices, chopped red bell pepper, and beef broth. Stir everything together well.
- Simmer the chili: Increase the heat and bring the chili to a gentle boil. Once boiling, reduce heat to low and cover the pot leaving the lid slightly ajar. Let it simmer for about 15 minutes, stirring occasionally to prevent sticking. Longer simmering will enhance flavor.
- Season and serve: Taste the chili and season with salt and pepper as needed. Serve hot in bowls with optional toppings such as sour cream, avocado slices, tortilla strips, scallions, and cheese as desired.
Notes
- You can use ground turkey or chicken as a leaner alternative to ground beef.
- If you prefer a spicier chili, add diced jalapeños or extra chili powder.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- Beans can be substituted with pinto or kidney beans if preferred.
- Simmering longer (up to an hour) will deepen the flavors even more.
