Beef Black Bean Chili
Warm up your kitchen with this hearty Beef Black Bean Chili—a robust, flavor-packed dish perfect for cozy dinners and game-day feasts. Made with tender ground beef, protein-rich black beans, and a medley of smoky spices like chili powder, cumin, and paprika, this chili delivers a punch of bold, comforting flavors. A base of sautéed garlic, onions, and bell peppers enhances its depth, while diced tomatoes and beef broth create the ultimate savory, thick texture. Ready in just over an hour, it's a one-pot wonder designed to satisfy. Top it with gooey cheddar cheese, sour cream, and fresh cilantro for a customizable finishing touch. Ideal for meal prep or feeding a crowd, this easy chili recipe is sure to become a household favorite. Perfect for searches for "easy beef chili with black beans" or "best chili recipes."
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium bell pepper, diced (any color)
- 1 15-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 2 15-ounce cans black beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon cayenne pepper (optional)
- 0.5 cup shredded cheddar cheese (for topping, optional)
- 0.25 cup sour cream (for topping, optional)
- 2 tablespoons chopped fresh cilantro (for garnish, optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat and set the beef aside on a plate.
In the same pot, add the diced onion, minced garlic, and diced bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the tomato paste, chili powder, ground cumin, paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
Add the browned beef back to the pot along with the can of diced tomatoes, black beans, and beef broth. Stir everything well to combine.
Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30-40 minutes, stirring occasionally. The chili will thicken as it cooks.
Taste the chili and adjust seasonings if necessary. Add more salt or spices based on your preference.
Once the chili has reached your desired consistency, remove it from the heat.
Serve hot in bowls, topped with shredded cheddar cheese, a dollop of sour cream, and chopped cilantro if desired.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 5.7 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 145 mg | 11% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 829 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
