Hearty One-Pot Beef and Black Bean Chili with Smoky Crema

This hearty chili brings together well-seasoned ground beef, creamy black beans and tender vegetables in one pot for a deeply satisfying meal. The smoky red pepper crema and fresh jalapeño slices add a bright, tangy finish that elevates every bowl.

Ready in under an hour, this recipe is perfect for busy weeknights when you want something warming and delicious without a mountain of dishes. Feel free to top with crumbled tortilla chips for extra crunch.

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Ingredients

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Thinly slice half the jalapeño into rounds; mince the remaining half. (Tip: Remove ribs and seeds for less heat.) Dice the tomato.
2. Heat a large drizzle of oil in a large pot over medium-high heat. Add scallion whites and as much minced jalapeño as you like. Season with salt. Cook, stirring, until softened, about 5-7 minutes.
3. Add ground beef and Southwest Spice Blend to the pot; season with salt and pepper. Cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes.
4. Stir in diced tomato, tomato paste and Tex-Mex paste; cook until slightly darkened, 1-2 minutes. Add black beans (with their liquid), chicken stock concentrates, ¼ cup water (½ cup for 4 servings), salt and pepper. Stir to combine. Bring to a simmer and cook until thickened, 8-10 minutes. Turn off heat. (Tip: If chili seems too thick, stir in another splash of water.) Taste and adjust seasoning with salt and pepper.
5. Divide chili between bowls. Top with smoky red pepper crema, scallion greens and sliced jalapeño rounds. Serve.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well in this recipe. Just cook it the same way until browned and cooked through.

What can I substitute for smoky red pepper crema?

You can use sour cream mixed with a pinch of smoked paprika and a little lime juice for a similar tangy, smoky flavor.

How can I make this chili spicier?

Add more minced jalapeño, including the seeds and ribs or stir in a dash of cayenne pepper or hot sauce to taste.