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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

Hall Of Fame
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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?

Tags:Family Friendly

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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

1 unit


10 ounce

Ground Beef

1 tablespoon

Mexican Spice Blend

1 tablespoon

Southwest Spice Blend

1.5 ounce

Tomato Paste

14 ounce

Diced Tomatoes

13.4 ounce

Black Beans

1 unit

Beef Stock Concentrate

2 tablespoon

Sour Cream


1 teaspoon

Hot Sauce

¼ cup

Monterey Jack Cheese


Not included in your delivery

2 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3264 kJ
Calories780 kcal
Fat35 g
Saturated Fat14 g
Carbohydrate53 g
Sugar18 g
Dietary Fiber12 g
Protein46 g
Cholesterol125 mg
Sodium1000 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
Medium Pot
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Halve, peel, and dice onion. Thinly slice half the jalapeño into rounds; mince remaining half. TIP: Remove ribs and seeds for less heat.


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


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


Stir tomato paste into pot. Cook, stirring, until dark red and combined, 1-2 minutes. Add diced tomatoes, beans and their liquid, stock concentrate, ¼ cup water, 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.


Meanwhile, in a small bowl, combine sour cream and hot sauce to taste; season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.


Divide chili between bowls. Top with Monterey Jack, crema, and as much sliced jalapeño as you like.