Hearty Chili Bowl Base (Printable Version)

A comforting chili bowl with beans, corn, and spices served over rice

# 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

# Directions:

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 red and green bell peppers. Cook for an additional 3-4 minutes.
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 deepen the flavor.
05 - Add diced tomatoes, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne pepper if desired. Mix thoroughly.
06 - Pour in broth, bring to a simmer, then reduce heat to low. Cover and cook for 25-30 minutes, stirring occasionally.
07 - While chili simmers, prepare rice or grains according to package directions.
08 - Divide cooked grains into serving bowls and ladle chili over the top. Add desired toppings.

# Expert Advice:

01 -
  • It comes together faster than you'd think, and somehow tastes like you've been cooking all day.
  • Everyone gets to build their own bowl with toppings, so even picky eaters feel involved.
  • It reheats beautifully and tastes even better the next day when flavors have gotten cozy with each other.
02 -
  • Don't skip rinsing the canned beans; that cloudy liquid makes the chili taste metallic and flat no matter what else you do right.
  • If your chili tastes a little flat after simmering, it's usually not salt that's missing—it's acid; a squeeze of lime or a splash of vinegar wakes everything up.
  • The spices get more pronounced as the chili sits, so taste before you add more seasoning; what seems underseasoned at first might be perfect once it's cooled slightly.
03 -
  • Brown your spices in the hot oil for 30 seconds before adding vegetables to wake them up and make their flavor louder.
  • If you're serving a crowd, make it the day before and reheat gently so you're not standing over the stove while everyone's waiting.
  • Use smoked paprika instead of regular paprika—that little bit of smoke makes people ask what the secret ingredient is.
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