Easy Chili with Black Beans – Hearty 30-Minute Dinner

You need a heavy pot and some ground beef for this chili with black beans. The beans stay firm if you rinse them well before cooking.

Start by browning the meat until it loses its pink color. This step takes about five minutes on high heat.

Add spices while the meat is hot so they release their oils right away.

About the Ingredients

1 lb (450g) ground beef

Use lean beef for less grease. Drain fat after browning to keep the chili thick.

2 cans (15 oz each) black beans, drained and rinsed

Rinsing removes excess sodium and starch from the can liquid.

1 can (14.5 oz) diced tomatoes

Choose low-sodium tomatoes if watching salt intake.

1 cup (160g) corn kernels

Frozen corn thaws faster than fresh corn in the pot.

2 tbsp (10g) chili powder

Measure this carefully since brands vary in heat level.

1 tsp (5g) ground cumin

Toast whole seeds for stronger aroma before grinding.

Step-by-Step Instructions

1. Brown the meat

Cook ground beef over medium-high heat until no pink remains. Drain excess fat into a paper towel lined bowl.

2. Add dry spices

Sprinkle chili powder and cumin over the hot beef. Stir constantly for thirty seconds until fragrant.

3. Combine wet ingredients

Pour in diced tomatoes, black beans, and corn into the pan. Mix gently so beans do not break apart.

4. Bring to boil

Increase heat until bubbles form around the edges of the pot. Watch closely so it does not overflow.

5. Reduce and simmer

Lower heat to low setting and cover partially. Let cook for twenty-five minutes at 180 F or 82 C.

6. Check thickness

Lift lid and stir. If too thin, uncover and cook five more minutes until desired consistency appears.

How to Store Chili with black beans

Delicious Variations

• Add chopped jalapenos for spicy kick if you like heat.
• Stir in sour cream or cheese when serving for creamy texture.
• Serve over rice or mashed potatoes instead of bread.
• Top with sliced avocado or green onions for fresh crunch.

Frequently Asked Questions

Try this chili with black beans tonight for a quick family meal. Share leftovers with neighbors who might need a warm dinner.

Chili with black beans

This chili with black beans cooks in one pot. You get a warm bowl filled with tender meat and soft beans.

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 lb (450g) ground beef
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup (160g) corn kernels
• 2 tbsp (10g) chili powder
• 1 tsp (5g) ground cumin

📋 Instructions

1. 1Brown the meat — Cook ground beef over medium-high heat until no pink remains. Drain excess fat into a paper towel lined bowl.
2. 2Add dry spices — Sprinkle chili powder and cumin over the hot beef. Stir constantly for thirty seconds until fragrant.
3. 3Combine wet ingredients — Pour in diced tomatoes, black beans, and corn into the pan. Mix gently so beans do not break apart.
4. 4Bring to boil — Increase heat until bubbles form around the edges of the pot. Watch closely so it does not overflow.
5. 5Reduce and simmer — Lower heat to low setting and cover partially. Let cook for twenty-five minutes at 180 F or 82 C.
6. 6Check thickness — Lift lid and stir. If too thin, uncover and cook five more minutes until desired consistency appears.

👨🍳 Chef's Note: Always check internal temperature reaches 165 F or 74 C for food safety.

Servings: 6

Cuisine: American

Course: Main Dish

Simple Cooker Recipes60 minutes

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat