Hearty Chili Bowl Base (Printable)

Hearty chili with ground beef, beans, and spices served over fluffy 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
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 Steps:

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 3-4 minutes until vegetables begin to soften.
03 - Add ground beef and cook, breaking it apart with a spoon, until browned and cooked through, approximately 5-7 minutes.
04 - Stir in tomato paste and cook for 1 minute, allowing it 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 until well combined.
06 - Pour in broth and bring mixture to a simmer. Reduce heat to low, cover, and cook for 25-30 minutes, stirring occasionally.
07 - While chili simmers, cook rice or grains according to package directions.
08 - Spoon cooked grains into bowls and ladle chili over the top. Add desired toppings as preferred.

# Expert Tips:

01 -
  • It comes together in under an hour, which means weeknight dinner stress disappears the moment you start chopping.
  • The flavor deepens as it simmers, so you can make it ahead and actually improve the taste by reheating.
  • It's endlessly customizable, letting you play with toppings and ingredients without ever making the same bowl twice.
02 -
  • Don't skip rinsing your canned beans—the liquid clinging to them is starchy and will make your chili gummy if you don't wash it away.
  • Taste your chili before serving because salt levels vary by brand and personal preference, and this is your chance to make it exactly right.
  • If your chili seems too thin after simmering, don't panic—it continues to thicken as it cools, so resist the urge to cook it longer.
03 -
  • Toast your spices for 30 seconds in the dry pot before adding oil to unlock deeper, more complex flavors that feel intentional rather than flat.
  • Use smoked paprika instead of regular paprika because that smoky note creates complexity that makes people ask what your secret ingredient is.
  • Let your chili come to a full boil before reducing to low heat, which helps marry all the flavors more effectively than if you simmer gently from the start.
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