Easy One-Pot Cumin and Black Pepper Beef and Bean Chili
This flavorful one-pot chili combines ground beef with black beans, enhanced by aromatic cumin and freshly ground black pepper. It's a simple, hearty American dinner perfect for a comforting weeknight meal.
Ingredients
Check ingredients as you go.
- Main
- Vegetables
- Liquids
- Beans
- Liquids
- Spices
- Cooking Fat
- Garnish
Let’s make it
Preparation
Heat olive oil in a large pot over medium heat.
Preparation
Add chopped onion, bell pepper, and minced garlic to the pot; sauté until vegetables are softened, about 5 minutes.
Cooking
Add ground beef to the pot and cook, breaking it apart with a spoon, until browned and no longer pink, about 7 minutes.
Cooking
Stir in ground cumin, black pepper, chili powder, and salt to taste; cook for 1 minute to release the spices' aroma.
Cooking
Add canned diced tomatoes with their juice, black beans, and beef broth to the pot; stir to combine.
Cooking
Bring chili to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
Finishing
Taste and adjust seasoning with more salt or pepper if needed.
Serving
Serve hot, garnished with fresh chopped cilantro if desired.
Tips & notes
To enhance flavor, let the chili simmer longer if time allows; you can also add a dash of hot sauce for extra heat. When draining beans, rinse well to reduce sodium.
Saving it for later
Store leftover chili in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months.
Reheating
Reheat chili in a saucepan over medium heat, stirring occasionally and adding a splash of water or broth if needed to loosen. Heat until warmed through evenly. Alternatively, reheat in a microwave-safe bowl, stirring halfway through.
