Hearty Chili Bowl Base (Printable)

Hearty chili with beef, beans, and spices served over grains

# 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

# Step-by-Step Guide:

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 another 3 to 4 minutes.
03 - Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink.
04 - Stir in tomato paste and cook for 1 minute.
05 - Add diced tomatoes, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne pepper. Mix thoroughly.
06 - Pour in broth, bring to a simmer, and reduce heat to low. Cover and cook for 25 to 30 minutes, stirring occasionally.
07 - While chili simmers, prepare rice or grains according to package instructions.
08 - Spoon cooked rice or grains into bowls and ladle chili over the top. Add desired toppings.

# Expert Tips:

01 -
  • It comes together faster than you'd expect for something this deeply satisfying, leaving you time to actually enjoy cooking instead of stressing.
  • The real magic happens when people customize their own bowls with toppings, turning dinner into a casual, interactive moment rather than a plated meal.
02 -
  • Don't skip rinsing your canned beans, it cuts down on the salt and gets rid of that metallic canned taste that can make the whole chili feel flat.
  • If you find the chili too thin after simmering, remove the lid for the last few minutes and let it reduce, but watch it so it doesn't scorch on the bottom.
03 -
  • Make extra and freeze what you don't eat, it actually tastes better after a day or two when the flavors have settled into each other.
  • If you're in a rush, use pre-minced garlic and pre-diced onions from the grocery store, nobody will know and you'll actually make it instead of thinking about making it.
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