This simple chili recipe lets you throw all of the ingredients in a pot and let the flavors go to work. It’s a hearty, zesty and oh-so-flavorful stew that’s ready in under a half hour, with only one vessel to clean up after dinner!
Black beans give you complex carbohydrates, fiber and protein while ground beef offers protein, too, plus essential minerals like iron and zinc.
Dress this up however you’d like, adding shredded cheese, sour cream or diced avocado as additional toppings.
One-Pot Beef and Black Bean Chili
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 16 min | 26 min |
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow or white onion, chopped
- 1 (15 ounce) can black beans, drained and rinsed, or 2 cups cooked black beans, drained
- 1 (15 ounce) can diced tomatoes, or 2 large tomatoes, chopped
- 1/4 cup water
- 1 tablespoon chili powder or taco seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley (optional, for garnish)
Method
- Heat oil in a large pot over medium heat. Add beef and cook until browned, breaking it up as it cooks, about 5-6 minutes. Add onions and cook until tender, about 3-4 minutes.
- Stir in the black beans, diced tomatoes, water, chili powder, salt and pepper and bring mixture to a simmer.
- Cook, stirring occasionally until slightly reduced, about 10 minutes.
- Divide among serving bowls and garnish with parsley if using.
- Recipe and video: Dish Works
