One-Pot Beef & Black Bean Chili

2x the delicious portions!

Allergens: Milk

Total: 45 min • Prep: 15 min

Servings:
Ingredients

  • Sour Cream

    3 tablespoon

  • Tomato Paste

    2 units

  • Onion

    1 unit

  • Crushed Tomatoes

    2 units

  • Ground Beef

    10 ounce

  • Jalapeño

    1 unit

  • Beef Stock Concentrate

    2 units

  • Black Beans

    2 units

  • Monterey Jack Cheese

    ½ cup

  • Mexican Spice Blend

    2 tablespoon

  • Southwest Spice Blend

    2 tablespoon

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Wash and dry produce. 

  • Halve, peel, and dice onion. Thinly slice half the jalapeño into rounds; mince remaining jalapeño. TIP: Remove ribs and seeds first for less heat.

2

  • Heat a large drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add onion and minced jalapeño; season with salt and pepper. Cook, stirring, until softened, 5-7 minutes.

3

  • Add beef*, Mexican Spice Blend, and Southwest Spice Blend to pot; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

     

4

  • Stir tomato paste into pot with beef mixture. Cook, stirring, until thoroughly combined, 1-2 minutes.

  • Add crushed tomatoes, beans and their liquid, stock concentrates, ¼ cup water (½ cup for 8 servings), salt, and pepper; stir to combine. Bring to a simmer and cook, uncovered, until thickened, 8-10 minutes. Turn off heat. Taste and season with salt and pepper.

  • Divide chili between bowls. Top with Monterey Jack, sour cream, and as much sliced jalapeño as you like. Serve.