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A vibrant bowl of one-pot black bean chili garnished with fresh cilantro and a dollop of sour cream.

One-Pot Black Bean Chili

This One-Pot Black Bean Chili is a hearty, flavorful, and easy-to-make meal, perfect for busy weeknights. Its incredible depth of flavor comes from blooming spices in hot oil with aromatics, a unique twist that maximizes aroma and taste. Enjoy a delicious and satisfying dish with minimal cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Main Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 Tbsp olive oil
  • 1 yellow onion
  • 4 cloves garlic
  • ½ lb. ground beef
  • 3 15oz. cans black beans drained
  • 1 10oz. can diced tomatoes with green chiles *In the US, this often refers to Rotel tomatoes, which add a lovely subtle kick.
  • 1 6oz. can tomato paste
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp dried oregano
  • ½ tsp salt
  • 2 cups water

Equipment

  • large pot
  • Dutch oven

Method
 

Prep & Sauté Aromatics
  1. First, dice the yellow onion and mince the garlic. Add the olive oil to a large pot or Dutch oven over medium-low heat. Add the diced onion and minced garlic and cook, stirring occasionally, until softened and fragrant, about 2-3 minutes. This builds a strong flavor foundation.
Brown the Beef
  1. Next, add the ground beef to the pot. Sauté the ground beef, breaking it up with a spoon, until cooked through, about 5-7 minutes. If desired, carefully drain off any excess fat.
Bloom the Spices (The Unique Twist!)
  1. With the beef and aromatics still in the pot, sprinkle in the chili powder, ground cumin, smoked paprika, and dried oregano. Stir constantly for just 1 minute. An intense, fragrant aroma will be released as the spices toast, unlocking their full flavor.
Combine & Simmer
  1. Now, add the drained black beans, the entire can of diced tomatoes with green chiles (with their juices), the tomato paste, and the water to the pot. Stir well to combine all ingredients.
Develop Flavors
  1. Place a lid on the pot and increase heat to medium-high to bring the chili to a gentle simmer. Once simmering, reduce heat to medium-low and cook for about 15 minutes, stirring occasionally. This simmering time is crucial for flavor development and to thicken the chili.
Season & Serve
  1. Finally, taste the chili and add salt as needed, usually about ½ tsp, depending on the sodium content of canned goods. Serve immediately with your favorite toppings and enjoy!

Nutrition

Calories: 380kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 7gCholesterol: 50mgSodium: 600mgPotassium: 700mgFiber: 15gSugar: 6gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 20mg

Notes

The unique twist in this chili is blooming the spices—chili powder, ground cumin, smoked paprika, and dried oregano—in hot oil with aromatics for 1 minute to enhance their flavor. This one-pot recipe is convenient, hearty, budget-friendly, and perfect for meal prep, with flavors improving overnight. Essential tips include not rushing aromatics, tasting and adjusting seasoning, and using a heavy-bottomed pot for even heat.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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