Hearty Chili Bowl Base (Printer Version)

Comforting chili with beans, corn, and beef 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 or vegetable 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

# How to Prepare:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 2-3 minutes until softened.
02 - Add minced garlic and diced bell peppers. Cook for another 3-4 minutes until vegetables are tender.
03 - Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink, approximately 5-7 minutes.
04 - Stir in tomato paste and cook for 1 minute to caramelize slightly.
05 - Add diced tomatoes, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne pepper. Mix thoroughly to combine all seasonings.
06 - Pour in broth and bring to a simmer. Reduce heat to low, cover, and cook for 25-30 minutes, stirring occasionally until flavors meld and chili thickens.
07 - Meanwhile, cook rice or grains according to package instructions.
08 - Spoon cooked rice or grains into bowls and ladle chili over the top. Add desired toppings and serve immediately.

# Expert Suggestions:

01 -
  • It comes together in about an hour but tastes like you've been cooking all day.
  • Every person at the table can make their bowl their own, which somehow makes everyone happier.
  • The spice blend is perfectly balanced—you get warmth without overwhelming heat, unless you want more.
  • It freezes beautifully, so you can make a big batch and have comfort food ready on your worst days.
02 -
  • Never skip rinsing your canned beans—it removes sodium and the cloudy starch that can make the chili taste off.
  • The chili tastes even better the next day after the spices have had time to get to know each other, so don't hesitate to make it ahead.
  • If your chili seems too thin after simmering, you can simmer it uncovered for the last 10 minutes to let some liquid evaporate.
03 -
  • Brown your meat in a separate skillet first if you're making a large batch—it ensures even browning and keeps the oil from becoming murky.
  • Taste as you go and adjust the spices at the end rather than the beginning; it's easier to add more than to take it out.
  • If you have time, make this the day before serving—the flavors settle and deepen overnight in a way that feels like magic.
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