One-Pot Beef & Bean Chili with Spinach

Chili has long been a staple of American Southwest cooking, built for big flavor in a single pot. This version browns lean beef with black beans and tomatoes, then wilts in baby spinach for a fresh, weeknight-friendly finish.

Serves 4

Estimate for one serving

• 460 cal
• 35g protein
• 38g carbs
• 18g fat
• 11g fiber

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Ingredients

• 1 lb lean ground beef
• 2 cans (15 oz each) black beans (canned, drained)
• 1 can (28 oz) crushed tomatoes (canned)
• 4 cups baby spinach
• 1 medium red onion
• 2 tbsp chili powder
• 2 tsp cumin
• 1 tsp garlic powder
• 1 tbsp olive oil
• 1/2 tsp salt

Instructions

1. 1Dice the red onion.
2. 2Heat olive oil in a large pot over medium heat. Add onion and cook 3 minutes.
3. 3Add ground beef, break it up, and cook until browned (6-7 minutes).
4. 4Stir in chili powder, cumin, garlic powder, and salt.
5. 5Add crushed tomatoes and black beans. Bring to a simmer.
6. 6Reduce heat, cover, and cook 12 minutes, stirring occasionally.
7. 7Stir in spinach until wilted (2 minutes).
8. 8Ladle into 4 bowls and serve.