One Pot Mexican Chili

Why You’ll Love This Recipe

This chili is easy to make, incredibly satisfying, and requires minimal cleanup. With layers of spice from chili powder, cumin, and paprika, it delivers depth of flavor in every bite. It’s also a versatile recipe — perfect for meal prep, family dinners, or game day gatherings. Serve it with your favorite toppings like shredded cheese, sour cream, and tortilla chips for a complete and comforting meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef, turkey, or chicken
• Olive oil
• Onion, diced
• Garlic, minced
• Red and green bell peppers, chopped
• Canned diced tomatoes
• Tomato paste
• Canned kidney beans, drained and rinsed
• Canned black beans, drained and rinsed
• Corn kernels (fresh, canned, or frozen)
• Beef or chicken broth
• Chili powder
• Ground cumin
• Smoked paprika
• Oregano
• Cayenne pepper (optional, for heat)
• Salt and black pepper
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Directions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
2. Add diced onions and bell peppers. Cook for 4–5 minutes, until softened. Stir in minced garlic and cook for 1 more minute.
3. Mix in the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir to coat the meat and vegetables in the spices.
4. Add the tomato paste, canned tomatoes, beans, corn, and broth. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, to let the flavors blend.
6. Taste and adjust seasonings as needed.
7. Serve hot, topped with fresh cilantro, shredded cheese, sour cream, or avocado slices, and a squeeze of lime juice.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes

Variations

• Vegetarian version: Omit the meat and add extra beans, lentils, or quinoa for added protein.
• Spicy chili: Increase the cayenne pepper or add diced jalapeños for more heat.
• Slow cooker option: Brown the meat first, then combine all ingredients in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
• Instant Pot version: Sauté the meat and vegetables using the sauté function, then add the remaining ingredients and cook on high pressure for 15 minutes with a natural release.
• Thicker chili: Simmer uncovered for the last 10 minutes to reduce excess liquid.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days.
To reheat, warm on the stove over medium heat or microwave individual portions until hot, stirring occasionally.
You can also freeze the chili for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.

FAQs

Can I make this chili without beans?

Yes, you can omit the beans or replace them with extra vegetables or lentils if preferred.

What meat works best for Mexican chili?

Ground beef adds the most flavor, but turkey or chicken make lighter alternatives.

How do I make it thicker?

Simmer uncovered for a few extra minutes or add a spoonful of cornmeal to thicken the sauce.

Can I use fresh tomatoes instead of canned?

Yes, about 4–5 fresh tomatoes (chopped) can replace one 28-ounce can of diced tomatoes.

How can I make it less spicy?

Reduce or omit the cayenne and chili powder, and use mild paprika instead of smoked.

What toppings go best with chili?

Shredded cheese, sour cream, avocado, chopped onions, cilantro, jalapeños, and lime wedges are all great choices.

Can I prepare this ahead of time?

Definitely — chili tastes even better the next day after the flavors have had time to meld.

How long will chili last in the fridge?

It stays fresh for up to 5 days when stored in an airtight container.

Can I freeze Mexican chili?

Yes, it freezes beautifully. Portion it out for easy reheating and future meals.

What side dishes go with chili?

Cornbread, tortilla chips, or a simple green salad make perfect pairings.

Conclusion

One Pot Mexican Chili is a hearty, flavorful dish that’s easy to make and full of vibrant, comforting ingredients. With tender beans, savory meat, and a perfectly seasoned tomato base, it’s a satisfying meal that everyone will love. Whether served fresh off the stove or reheated for leftovers, this chili delivers warmth and flavor in every bite.

One Pot Mexican Chili

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One Pot Mexican Chili is a hearty, flavor-packed dish filled with ground meat, beans, and smoky spices, simmered together in one pot for easy cleanup. It’s rich, satisfying, and perfect for family dinners, meal prep, or game day gatherings.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6–8 servings
• Category: Main Course
• Method: Simmering
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

• 1 lb ground beef, turkey, or chicken
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 can (28 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup beef or chicken broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add ground meat and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
2. Add diced onion and bell peppers. Cook for 4–5 minutes, until softened. Stir in garlic and cook for 1 more minute.
3. Mix in chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir to coat the meat and vegetables evenly.
4. Add tomato paste, diced tomatoes, beans, corn, and broth. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, to blend flavors.
6. Taste and adjust seasonings as desired.
7. Serve hot, garnished with fresh cilantro, lime wedges, and your favorite toppings like cheese or sour cream.

Notes

• For a vegetarian version, omit the meat and add extra beans or lentils.
• To make it spicier, add jalapeños or extra cayenne.
• Simmer uncovered for a thicker chili consistency.
• Freezes well for up to 3 months — great for meal prep.
• Serve with cornbread, tortilla chips, or rice for a complete meal.

Nutrition

• Serving Size: 1 portion (1/8 of recipe)
• Calories: 380
• Sugar: 7g
• Sodium: 720mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 8g
• Protein: 28g
• Cholesterol: 65mg