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One-Pot Beef and Black Bean Chili

One-Pot Beef and Black Bean Chili

with Spicy Crema and Monterey Jack Cheese

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A good chili has well-seasoned beef, creamy beans, and tender vegetables. A great chili, however, has all that and comes together in one pot in under an hour. This chili is one of the greats. And once you take a bite, we can guarantee you’ll agree. Not to mention, these beefy bowls are adorned with some delicious fixings: tangy hot sauce crema and melty Monterey Jack. If you’ve got some on hand, why not crumble up some tortilla chips and sprinkle them on top for a crunch?


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

2 unit

Yellow Onion

2 unit


20 ounce

Ground Beef

2 tablespoon

Mexican Spice Blend

2 tablespoon

Southwest Spice Blend

6 tablespoon

Tomato Paste

28 ounce

Diced Tomatoes

26.8 ounce

Black Beans

2 unit

Beef Stock Concentrate

4 tablespoon

Sour Cream


2 teaspoon

Hot Sauce

½ cup

Monterey Jack Cheese


Not included in your delivery

2 teaspoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat35 g
Saturated Fat14 g
Carbohydrate56 g
Sugar17 g
Dietary Fiber23 g
Protein48 g
Cholesterol120 mg
Sodium940 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Halve, peel, and dice onions. Thinly slice one jalapeño and mince the other. (TIP: Remove seeds for less heat.)


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


Add beef, Mexican Spice, Southwest Spice, salt, and pepper. Cook, breaking up meat into pieces, until browned, 5-7 minutes.


Stir tomato paste into pot. Cook, stirring, until dark red and combined, 1-2 minutes. Add tomatoes, black beans, stock concentrates, ¼ cup water, salt, and pepper. Stir to combine. Bring to a simmer and cook until thickened, about 10 minutes. Turn off heat. Taste and season with salt and pepper.


In a small bowl, combine sour cream, hot sauce (to taste), and 1 TBSP water. Season with salt and pepper.


Divide chili among bowls. Top with cheese, crema, and as much sliced jalapeño as you like. Drizzle with remaining hot sauce, if desired.