Hearty Chili Bowl Base (Printable)

Hearty beef and bean chili over rice with customizable toppings

# What You'll Need:

→ Chili Base

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 pound ground beef
07 - 2 tablespoons tomato paste
08 - 1 can (15 ounces) diced tomatoes
09 - 1 can (15 ounces) kidney beans, drained and rinsed
10 - 1 can (15 ounces) black beans, drained and rinsed
11 - 1 cup corn kernels
12 - 1 tablespoon chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 1/4 teaspoon cayenne pepper
19 - 1 cup beef broth

→ Serving

20 - 2 cups cooked rice or grains

→ Toppings

21 - Shredded cheddar cheese
22 - Sour cream or Greek yogurt
23 - Sliced green onions
24 - Chopped cilantro
25 - Diced avocado
26 - Jalapeño slices
27 - Lime wedges

# Cooking Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 2 to 3 minutes until softened.
02 - Add minced garlic and diced bell peppers. Cook for an additional 3 to 4 minutes, stirring occasionally.
03 - Add ground beef and cook, breaking it apart with a spoon, until completely browned and no pink remains, approximately 5 to 7 minutes.
04 - Stir in tomato paste and cook for 1 minute to caramelize and enhance flavors.
05 - Add diced tomatoes, kidney beans, black beans, corn kernels, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Mix thoroughly until well combined.
06 - Pour in beef broth and bring to a simmer. Reduce heat to low, cover with a lid, and cook for 25 to 30 minutes, stirring occasionally.
07 - While chili simmers, prepare rice or grains according to package instructions.
08 - Spoon cooked grains into bowls and ladle chili over the top. Add desired toppings and serve immediately.

# Expert Tips:

01 -
  • It comes together in about an hour but tastes like it simmered all day, which means you get all the comfort with none of the waiting.
  • You can make it exactly as spicy or mild as you want, and every topping you add changes the whole experience.
  • Leftovers somehow taste even better the next day, and it freezes beautifully for those nights when cooking feels impossible.
  • It works for so many diets and preferences without feeling like a compromise.
02 -
  • Don't skip cooking the tomato paste for a full minute, it sounds small but it makes a huge difference in the depth of flavor.
  • If your chili looks too thick after simmering, add a splash more broth or water, it should be saucy enough to soak into the rice.
  • Taste before serving and adjust the salt, spice, and acidity with a squeeze of lime if needed.
03 -
  • Let the chili rest for 10 minutes after cooking, the flavors settle and the texture improves noticeably.
  • If you're freezing portions, store the chili and grains separately so the grains don't get soggy when you reheat.
  • A tiny drizzle of honey or a pinch of brown sugar can balance out the acidity if your tomatoes are too tart.
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