Beef and Black Bean Chilli 

Looking for a quick and hearty chili recipe that’s packed with flavor and easy to make? This Beef and Black Bean Chili is the perfect solution for busy weeknights or when you need a comforting family meal on the table fast. Ready in just 40 minutes, this chili combines savory beef, tender black beans, and bold spices for a dish that’s as satisfying as it is nutritious.

Whether you’re cooking for a crowd or meal-prepping for the week, this recipe is simple, wholesome, and packed with protein. Plus, it’s naturally gluten-free and loaded with fresh ingredients like bell peppers, garlic, and tomatoes. Top it with creamy avocado, sweet corn kernels, fresh coriander, and a sprinkle of cheddar cheese for the ultimate finishing touch.

Want to make it extra rich? Use bone broth for added depth of flavor and nutrients! Serve it over brown rice for a filling, well-rounded dinner that everyone will love.

Let’s dive into this easy, delicious chili recipe and bring some warmth to your table.

Serves: 4 

Time: Roughly 40 minutes  

Ingredients

1 red onion

2 large red pepper 

Extra virgin olive oil, for frying

6 garlic cloves 

1 pound of ground beef  

2 cup of brown rice

2 cups sweet corn

2- 14 oz. can of black beans

4 tsp of paprika 

2 tsp chilli powder

1 tsp of cumin powder  

Salt and pepper, to taste 

2- 14 oz. can of diced tomatoes 

2 tbsp of tomato paste 

2 cup of bone broth (optional)

2 avocados

1 fistful of fresh coriander 

1/2 cup of cheddar cheese 

Directions

1. Finely chop the onion, red pepper and mince the garlic cloves. Heat a large frying pan over medium heat and add a drizzle of extra virgin olive oil. Add in the chopped onion, red pepper and garlic, and cook until brown. 
2.  Add the ground beef to the frying pan and brown.
3.  Meanwhile, cook brown rice by instructions included on packaging.
4.  Thoroughly drain and rinse the black beans and add to the frying pan along with corn, mixing with the meat, onion, garlic and red pepper. Add the spices, salt and pepper into the frying pan and continue to mix well. 
5.  Once everything is coated, empty the diced tomatoes into the pan, followed by the tomato paste and bone broth. You can sub for water instead if you don't have broth. Mix until all the ingredients are combined. Allow the chilli to simmer for 25-30 minutes. 
6.  Ensure your brown rice is cooked, and the chilli has reached your desired consistency - adding a little extra water or allowing to cook for longer if need be. Before serving, dice the avocados. 
7.  Serve the chilli on top of the brown rice. Add the chopped avocado on top alongside a fistful of coriander and a little grated cheddar cheese.