Spicy Beef Chili with Black Beans – Bold, Hearty, and Packed with Protein

Spicy Beef Chili with Black Beans

When the weather turns chilly, there’s nothing better than a warm bowl of Spicy Beef Chili with Black Beans. Loaded with tender ground beef, smoky spices, and rich black beans, this hearty recipe brings the ultimate comfort with every spoonful. Perfect for Dinner for a Big Group, Easy Dinner for Large Family, or even Team Meal Ideas, this high-protein chili is meal-prep friendly, freezer-friendly, and full of flavor. Whether you simmer it on the stove or make it a Healthy Crockpot Recipe Dump and Go, this chili checks all the boxes delicious, nourishing, and satisfying.

Prep Time: 15 minutes | Cook Time: 1 hour 30 minutes | Total Time: 1 hour 45 minutes | Servings: 6

Ingredients

For the Chili

• 1 tbsp vegetable oil
• 1 lb ground beef
• 1 tbsp olive oil
• 1 onion, chopped
• 5 garlic cloves, chopped
• 1 carrot, chopped
• 1½ tbsp cumin (1 tbsp + ½ tsp)
• 1 tbsp paprika
• 3 tbsp chili powder
• 1 tbsp Italian seasoning
• 28 oz whole plum tomatoes, with juices (from the can)
• 1 cup beef broth
• 15 oz black beans (from the can), drained and rinsed
• Salt, to taste

Toppings

• ¼ cup shredded cheddar cheese
• ¼ cup chopped green onions
• ¼ cup sour cream

Step-by-Step Instructions

1. Brown the Beef:
Heat vegetable oil in a large skillet over medium heat. Add ground beef and cook until browned and juices release, about 10–15 minutes. Drain any excess grease and set aside.

2. Build the Flavor Base:
In a large soup pot, heat olive oil over medium heat. Add chopped onions and garlic, cooking for 3 minutes until fragrant. Add carrots and cook for 2 more minutes, stirring occasionally.

3. Add the Spices:
Sprinkle in cumin, paprika, chili powder, and Italian seasoning. Stir well to coat the vegetables and release the spices’ aroma.

4. Combine and Simmer:
Add the cooked ground beef to the pot along with canned tomatoes (cut into chunks) and beef broth. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 1 hour to allow the flavors to deepen.

5. Add the Black Beans:
After 1 hour, stir in the black beans and a pinch of salt. Continue cooking for another 20 minutes, covered, to thicken and blend the flavors.

6. Serve and Top:
Ladle the chili into bowls and top with cheddar cheese, green onions, and a dollop of sour cream.

Pro Tips

• Crockpot Option: Add all ingredients to your slow cooker (browning the beef first) and cook on Low for 6–8 hours or High for 3–4 hours.
• Make Ahead: This chili tastes even better the next day! Store in the fridge for up to 4 days or freeze for up to 3 months.
• Add More Veggies: Mix in corn, bell peppers, or zucchini for a veggie boost without losing that bold flavor.

Nutrition Info (Per Serving)

Disclaimer: Nutrition values are estimated and may vary depending on ingredient brands and preparation methods.

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FAQs

Can I make this chili vegetarian?
Absolutely! Skip the beef and double the black beans or add lentils for a hearty vegetarian version that’s just as flavorful.

How spicy is this chili?
It has a mild-to-medium kick from the chili powder and paprika. For more heat, add diced jalapeños or a pinch of cayenne pepper.

Can I freeze this chili?
Yes! Let the chili cool completely before transferring it to airtight containers. Freeze for up to 3 months, then thaw overnight and reheat on the stove.

Conclusion

This Spicy Beef Chili with Black Beans brings together bold flavors, lean protein, and hearty ingredients for a meal that satisfies every craving. It’s easy enough for weeknights yet impressive enough for a Dinner for a Big Group. From Healthy Crockpot Recipes Dump and Go to Fitness Slow Cooker Meal Prep, this chili recipe proves that comfort food can also be clean, balanced, and nourishing one spoonful at a time.