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Smoky Chipotle Beef and Black Bean Chili: Easy, 30-Minute Recipe

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This smoky chipotle beef and black bean chili delivers deep, campfire flavor in just 30 minutes. Perfect for weeknights or game day, it’s a crowd-pleaser that tastes like it simmered all day.

Ingredients

Scale
  • 1 tablespoon olive oil (or avocado oil)
  • 1 pound ground beef (80/20 blend)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1–2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce (from the chipotle can)
  • 1 can (15 oz) fire-roasted diced tomatoes, undrained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup beef broth (low-sodium)
  • Salt and black pepper to taste

Instructions

  1. Heat the oil: Place your Dutch oven over medium-high heat. Add the olive oil and let it shimmer for about 30 seconds.
  2. Brown the beef: Add the ground beef. Break it apart with a wooden spoon. Cook for 5-6 minutes, stirring occasionally, until no pink remains.
  3. Sauté the aromatics: Reduce heat to medium. Add the diced onion. Cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Bloom the spices: Add the chili powder, cumin, smoked paprika, and oregano. Stir into the beef and onion mixture. Cook for 1 minute, stirring constantly.
  5. Add the chipotles and adobo: Stir in the minced chipotle peppers and the adobo sauce. Cook for 30 seconds.
  6. Add the tomatoes and broth: Pour in the fire-roasted diced tomatoes (with their juices) and the beef broth. Stir well, scraping up any browned bits from the bottom of the pot.
  7. Add the black beans: Stir in the drained and rinsed black beans. Bring the chili to a gentle boil, then reduce the heat to low.
  8. Simmer: Let the chili simmer uncovered for 15-20 minutes, stirring occasionally. The chili will thicken as it cooks.
  9. Season and adjust: Taste the chili. Add salt and black pepper as needed. Start with 1/2 teaspoon salt and 1/4 teaspoon pepper. Adjust heat if desired.
  10. Rest and serve: Remove the pot from the heat. Let the chili rest for 5 minutes before serving. Ladle into bowls and top with your favorite garnishes.

Notes

Don’t skip the spice bloom—it unlocks layers of flavor. Use fire-roasted tomatoes for extra smokiness. Rinse canned beans to control texture and seasoning. Start with one chipotle pepper and taste before adding more. Let the chili rest for 5 minutes before serving to allow flavors to meld. For a leaner option, use ground turkey or chicken. For a vegetarian version, substitute beef with 1 1/2 cups cooked lentils or plant-based ground meat.

Nutrition

Keywords: chipotle chili, beef chili, black bean chili, smoky chili, 30-minute chili, easy chili recipe, game day chili, weeknight dinner

Find it online: https://islatable.com/smoky-chipotle-beef-and-black-bean-chili-easy-30-minute-recipe/