One-Pot Beef and Black Bean Chili with Smoky Red Pepper Crema

This one-pot chili is the ultimate comfort food, packed with seasoned organic ground beef, creamy black beans and tender vegetables. The smoky red pepper crema adds a luscious finish, while fresh jalapeño brings a kick of heat. It’s a complete meal that comes together quickly, making it ideal for busy weeknights.

Top each bowl with sliced jalapeño and scallion greens for a fresh crunch. If you like extra texture, sprinkle some crumbled tortilla chips on top. This chili is satisfying on its own or served with cornbread or rice.

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Ingredients

10 ounce Organic Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView 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

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Thinly slice scallions, separating white parts from green tops. Slice half the jalapeño into thin rounds; mince the remaining half (remove ribs and seeds for less heat). Dice the tomato.
2. Heat a 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 and cook, stirring, until softened, about 5-7 minutes.
3. Add the ground beef and Southwest Spice Blend to the pot; season with salt and pepper. Cook, breaking 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 the black beans (with their liquid), chicken stock concentrates, ¼ cup water (½ cup for 4 servings), salt and pepper. Stir to combine and bring to a simmer. Cook until thickened, 8-10 minutes. If too thick, add a splash of water. Taste and adjust seasoning with salt and pepper.
5. Divide chili among bowls. Top with smoky red pepper crema, scallion greens and sliced jalapeño rounds to taste. Serve.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well in this recipe. Just follow the same cooking instructions.

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 flavor.

Can I make this chili vegetarian?

Absolutely! Omit the beef and use vegetable stock concentrate instead of chicken. Add extra beans or a meat substitute.