There’s nothing better than a lazy Sunday, with a super simple meal included. This Mexican chili recipe is the perfect Sunday staple for those fall and winter months. It’s also ideal for busy weeknights where you don’t have a lot of time to cook (and it makes great leftovers).
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 only 5 steps. Get cozy with your family during these cooler months and relax a little bit with this throw everything in a pot meal.
Ingredients
There’s minimal cutting involved with this recipe, as it’s mainly dump and go. However, I do love to add some fresh vegetables to the mix for the added nutrients and color!
Adjust the spice level per your preference – the cheese and avocado toppings really help to balance out the spice level of this dish.
Ground Beef (About 1 pound)
I typically use 80/20 because this is a lazy, Sunday recipe and I often don’t care to go for the leaner meat. However, a leaner ground beef could easily be substituted.
Black Beans (2 cans, drained)
Selecting no salt added is ideal here, but just use whatever you have on hand. I try to keep black beans in the pantry (as well as the rest of these ingredients) so I can just throw this chili together at any given moment. They’re a great fiber and protein source!
Ro-Tel Diced Tomatoes and Green Chilies (2-3 cans)
My preference is Ro-Tel diced tomatoes and green chilies, but as you can see in the picture above – you could just buy any canned tomatoes and 1) omit the green chilies altogether or 2) buy them separately.
Corn (1 can, drained)
Any kind of corn will work here! I usually use canned corn – but you could use frozen or fresh!
Green Chile Peppers (1-2 4 oz. cans)
1-2 cans of green chilies make this chili even tastier, depending on your spice level. If you’re using diced tomatoes (without the chilies in them), I would recommend 2 cans. Maybe only one if using Ro-Tel – but you could always taste and add more in after it’s done.
White or Red Onion (1 medium)
Diced white or red onion is incorporated into the chili, and we also like to garnish with some raw onion on top for a little crunch.
Red Bell Pepper (1-2)
I love adding diced red bell pepper for the color and extra anti-oxidants. It just makes sense in this Mexican chili.
Shredded Mexican Cheese Blend
Topping this chili off with some shredded cheese adds more depth of flavor and helps to balance out the spiciness.
Avocado (1 medium or large, diced)
Sliced avocado as a garnish works with the shredded cheese to cool down the flavor. Plus, it’s super yummy!
Chili Powder, Paprika, Garlic Powder, Salt and Pepper
Use these seasonings to taste – I happen to use quite a lot of chili powder when I make this recipe. The chili powder and garlic powder give it a lot of flavor. About 2 tablespoons of chili powder, at least.
Mexican Chili Recipe Instructions
So, the beginning steps 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.
1. Assemble Ingredients
Assemble all ingredients and equipment.
Equipment includes:
– Cutting board
– Sharp knife
– Dutch oven or large pot
2. Dice the Onion and Bell Peppers
Finely dice the onion and bell peppers, and add it a pot on medium-high heat. Add garlic powder, chili powder, paprika, and a little bit of salt and pepper.
3. Cook the Onion, Peppers, and Ground Beef
After a couple minutes, add ground beef (olive oil optional) to the pot. Break apart the ground beef into small pieces and stir occasionally.
When ground beef is mostly cooked, use a paper towel to soak up some of the excess fat. If you’re feeling motivated, you can drain all of the fat. However, this is a lazy meal – and I often just leave most of it in the pot.
4. Add In Corn, Beans, Tomatoes, and Chilies
Here’s where you just add in all the canned foods. Incorporate the corn, beans, tomatoes and chilies and stir. Let everything cook for about 10 minutes – it should come to a low boil. Taste occasionally – and add more garlic powder and chili powder as needed.
After about 10-15 minutes, give it another taste for flavor and temperature.
5. Top With Onion, Cheese, and Avocado
And that’s it! Spoon a hefty portion into a bowl. Top with shredded Mexican cheese, diced avocado, and raw onion.
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
This chili is a lower carbohydrate recipe. To make it a more balanced meal, we sometimes add rice to the chili. It soaks up more of the liquid and it becomes thicker as well.
Can I Make This In A Crockpot?
Yes, you could dump all of this into a crockpot (even the raw ground beef) and cook on low for 6-8 hours, or high for 4 hours! Just save the cheese and avocado for toppings, after it’s done cooking.
Mexican Chili Recipe {Easy and Healthy}
Ingredients
- 1 lb. lean ground beef
- 1 medium red or white onion, diced
- 2 medium red bell peppers, diced
- 2 cans of corn, drained
- 2 cans of black beans, drained and rinsed
- 2-3 cans Ro-Tel diced tomatoes with chilies
- 2 cans of green chilies
- 1 cup shredded Mexican-blend cheese
- 1-2 medium avocado, sliced
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- Salt and pepper, to taste
Instructions
- Assemble all ingredients. Dice onion and peppers. Reserve a small amount of onion for garnish (optional).
- Add diced onion and peppers to Dutch oven on medium high heat. Add chili powder, garlic powder, salt and pepper. Cook for 2-3 minutes. Incorporate ground beef to pan, and break apart. Stir occasionally.
- Once the ground beef is mostly cooked, add the tomatoes, corn, black beans and chilies. Let is cook on medium for 10-15 minutes. Taste, and add more seasonings if needed.
- Ladle chili into a bowl. Top with sliced avocado, shredded cheese, and garnish with onion (optional).Enjoy!
Notes
| Servings: 5 | |
|---|---|
| Amount per serving | |
| Calories | 466 |
| % Daily Value* | |
| Total Fat 21.6g | 28% |
| Saturated Fat 7.9g | 40% |
| Cholesterol 42mg | 14% |
| Sodium 171mg | 7% |
| Total Carbohydrate 48.7g | 18% |
| Dietary Fiber 13g | 46% |
| Total Sugars 7.3g | |
| Protein 24.5g | |
| Vitamin D 3mcg | 14% |
| Calcium 231mg | 18% |
| Iron 8mg | 46% |
| Potassium 1315mg | 28% |
That’s It!
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!
