Chili Bowl Base (Printable)

Hearty chili with ground beef, beans, and spices served over fluffy rice or grains with customizable toppings for a satisfying meal.

# 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, optional
19 - 1 cup beef or vegetable broth

→ Serving

20 - 2 cups cooked rice or grains

→ Toppings

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

# How To Make It:

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 to the pot. Cook for 3 to 4 minutes until vegetables are tender.
03 - Add ground beef to the pot and cook, breaking it up with a spoon, until browned and no longer pink, approximately 5 to 7 minutes.
04 - Stir in tomato paste and cook for 1 minute, stirring constantly to combine.
05 - Add diced tomatoes, kidney beans, black beans, corn kernels, chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper. Mix thoroughly to combine all ingredients.
06 - Pour in broth and bring mixture to a simmer. Reduce heat to low, cover the pot, and cook for 25 to 30 minutes, stirring occasionally until chili reaches desired consistency.
07 - While chili simmers, prepare rice or grains according to package instructions.
08 - Spoon prepared rice or grains into serving bowls and ladle chili over the top. Add desired toppings and serve immediately.

# Expert Advice:

01 -
  • It comes together in just over an hour but tastes like you've been simmering it all day long.
  • The rice base lets you stretch each bowl further and turns chili into a complete meal without thinking twice.
  • Toppings are your playground here, so everyone at the table eats what they actually want.
02 -
  • Rinsing your canned beans removes so much of the excess sodium and that slightly metallic aftertaste, which is worth the thirty seconds it takes.
  • The chili actually tastes noticeably better after sitting overnight in the refrigerator, so making this a day ahead is a completely legitimate strategy.
03 -
  • Brown the meat first without crowding the pan, which means letting it actually touch the surface instead of stirring constantly, and you'll get better color and flavor.
  • If you forget to soak or cook dried beans, canned beans save this entire meal and work beautifully every single time.
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