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One-Pot Beef and Bean Chili

A thick, filling chili that comes together in one pot from ingredients you probably already have. Great on its own or over rice.

Gluten-FriendlyDairy-Free Main Dish
Prep: 10 min Cook: 25 min Total: 35 min Servings: 4–6 Difficulty: Easy

Allergens: None of the major allergens as written — always check canned item labels.

Ingredients

  • 1 lb ground beef
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) corn, drained
  • 1 medium onion, diced
  • 2 tablespoons vegetable oil

Optional Extras

  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Garlic powder

Equipment

  • Large pot
  • Knife and cutting board
  • Can opener
  • Stirring spoon

Instructions

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the diced onion. Cook for about 3 minutes, stirring occasionally, until the onion starts to soften.
  3. Add the ground beef. Break it into small pieces with your spoon as it cooks. Cook until no pink remains, about 5–7 minutes.
  4. Pour in the tomato sauce, kidney beans, black beans, and corn. Stir everything together.
  5. If you have chili powder, cumin, garlic powder, salt, or pepper, add them now. The chili will still taste good without them, but they make a noticeable difference.
  6. Bring the pot to a low boil, then turn the heat down to low. Let it simmer for 15 minutes, stirring occasionally.
  7. Taste and adjust seasoning if needed. Serve hot.

Notes

  • Substitutions: Any canned beans work here. Pinto and garbanzo are both good swaps. Use whatever you have.
  • Stretch it: Serve over rice to make it go further. A pot of chili plus a pot of rice can feed a family for two days.
  • Leftovers: Keeps in the fridge for up to 4 days. Reheat on the stovetop or microwave.
  • No ground beef? Brown canned chicken in the oil instead, or skip the meat entirely — the beans provide plenty of protein on their own.