This easy one-pot Mexican chili is one of those dinners I’ve made for my family more times than I can count. It’s hearty, flavorful and ridiculously simple – brown the beef and vegetables, dump in the remaining ingredients and let everything simmer together.
Made with ground beef, black beans, corn, tomatoes and plenty of spices, it’s also naturally high in both protein and fiber. It comes together in about 30 minutes, making it just as useful for a busy weeknight as it is for an easy weekend dinner.
There is also a crockpot option, too!
I suppose it’s called Mexican chili because it’s spicy, with chilies, corn, avocado and black beans. It’s also a crowd favorite. In fact, it is one of my husband’s favorite meals – and I’ve had success in my toddler eating it as well.
If you’re looking for an easy dinner that’s both delicious and comforting – look no further! It’s SO easy to throw together with only a few steps. Get cozy with your family during these cooler months and relax a little bit with this throw everything in a pot meal.
Reasons I Love This Recipe
Ingredients
This recipe makes about 5 large servings.
- 1 pound lean ground beef; I usually use 85/15.
- 1 medium yellow or red onion, diced.
- 2 large bell peppers, diced.
- 2 (15-ounce) cans black beans, drained and rinsed.
- 1 (15-ounce) can corn, drained. Or, about 1 1/2 cups frozen or fresh corn.
- 2 (10-ounce) cans Ro-Tel diced tomatoes and green chiles.
- 2 (4-ounce) cans diced green chiles.
- 2 tablespoons chili powder.
- 2 teaspoons ground cumin.
- 1 teaspoon smoked paprika.
- 1 teaspoon garlic powder.
- 1 teaspoon dried oregano.
- 1 teaspoon kosher salt, or to taste.
- ½ teaspoon black pepper.
For Serving
- 1 cup shredded Mexican-blend cheese.
- 1 large avocado, diced.
- Chopped cilantro, optional.
- Diced red onion, optional.
- Crushed tortilla chips or tortilla strips, optional.
- Lime wedges, optional.
Mexican Chili Recipe Instructions
The beginning steps of this recipe require a little bit of chopping – but then it’s simply just adding ingredients to the pot. This chili can be done in less than 30 minutes! It’s just so easy. I have also included a crockpot option.
Adjust the spice level per your preference – but keep in mind the cheese and avocado toppings really help to balance out the spice after it has been cooked.
- Cook the beef and vegetables. Add the diced onion and bell pepper to a large Dutch oven or pot over medium-high heat. Cook for 2–3 minutes. Add the ground beef and cook, breaking it apart with a wooden spoon, until mostly browned. Drain excess grease if needed.
- Add the seasonings. Cook for about 30 seconds, until fragrant.
- Add the remaining ingredients. Stir in the black beans, corn, Ro-Tel tomatoes and green chiles. Bring to a gentle simmer.
- Simmer. Reduce the heat to medium-low and simmer for 10–15 minutes, stirring occasionally. Taste and adjust salt or spice as needed.
- Serve. Ladle into bowls and top with shredded cheese, diced avocado and any additional toppings you love.
Crockpot Option
Heat a pan on medium-high heat. Add the ground beef, diced onions, diced bell peppers to the pan with about a tablespoon of olive oil. Break apart the meat and cook until it’s no longer pink – about 7-10 minutes. Add the mixture to a crockpot with the spices, canned beans, chilies, corn, and tomatoes. Cook on low for 4-6 hours! When ready to eat, add desired toppings.
Additional Topping Variations
- Sour cream or Greek yogurt. For additional creaminess, a dollop of Greek yogurt or sour cream would be delicious. It would also help to decrease the spice level.
- Jalapenos. We sometimes add jalapenos for the raw crunch they add and even more spice.
- Tortilla chips. Crushed tortilla chips or tortilla strips are another option for a perfect crunchy topping for this chili!
- Rice. We sometimes add rice to the chili. It soaks up more of the liquid and it becomes thicker as well.
Easy One-Pot Mexican Chili
Ingredients
- 1 lb. lean ground beef (I use 85/15)
- 1 medium red or white onion, diced
- 2 medium bell peppers, diced
- 1 15-ounce cans of corn, drained and rinsed
- 2 15-ounce cans of black beans, drained and rinsed
- 2-3 10-ounce cans Ro-Tel diced tomatoes with chilies
- 1-2 4 ounce cans of green chilies
- 1 cup shredded Mexican-blend cheese
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1-2 medium avocados, sliced
- Shredded cheese
- Plain Greek yogurt
- Crushed tortilla chips
- Jalapenos
Method
- Cook the beef and vegetables. Add the diced onion and bell pepper to a large Dutch oven or pot over medium-high heat. Cook for 2–3 minutes. Add the ground beef and cook, breaking it apart with a wooden spoon, until mostly browned. Drain excess grease if needed.
- Add the seasonings. Cook for about 30 seconds, until fragrant.
- Add the remaining ingredients. Stir in the black beans, corn, Ro-Tel tomatoes and green chiles. Bring to a gentle simmer.
- Simmer. Reduce the heat to medium-low and simmer for 10–15 minutes, stirring occasionally. Taste and adjust salt or spice as needed.
- Serve. Ladle into bowls and top with shredded cheese, diced avocado and any additional toppings you love
- Heat a pan on medium-high heat. Add the ground beef, diced onions, diced bell peppers to the pan with about a tablespoon of olive oil. Break apart the meat and cook until it's no longer pink – about 7-10 minutes. Add the mixture to a crockpot with the spices, canned beans, chilies, corn, and tomatoes. Cook on low for 4-6 hours! When ready to eat, add desired toppings.
Notes
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Seriously, it doesn’t get much easier than this Mexican chili. Make it on a busy weeknight, or for that lazy Sunday dinner. A perfect meal that allows you to spend more time relaxing with your family.
We always have leftovers for lunch the next day – which can stay fresh in the fridge for up to 5 days. This dish can easily be frozen for up to 3 months as well.
It’s a part of my easy, high protein meal prep post as well. These are easy ingredients to keep on hand to throw this chili together when you’re just tired of meal planning and need to throw something together.
What dinners do you make for lazy Sundays? Leave a comment if you make this recipe!
