Hearty Chili Bowl Base (Print page)

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

# What You 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 Base

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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 2 to 3 minutes until softened and translucent.
02 - Add minced garlic and diced bell peppers. Cook for 3 to 4 minutes, stirring occasionally, until peppers begin to soften.
03 - Add ground beef and cook over medium-high heat, breaking it apart with a spoon, until completely browned and no pink remains, approximately 5 to 7 minutes.
04 - Stir in tomato paste and cook for 1 minute, allowing it to caramelize slightly and intensify the umami profile.
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 incorporate all seasonings.
06 - Pour in broth, bring mixture to a simmer over medium heat, then reduce heat to low. Cover partially and simmer for 25 to 30 minutes, stirring occasionally, until flavors meld and chili reaches desired consistency.
07 - While chili simmers, prepare rice or grains according to package instructions.
08 - Spoon prepared grains into individual serving bowls. Ladle chili over grains and top with desired garnishes.

# Expert Advice:

01 -
  • It's flexible enough to work around whatever protein or dietary choice you're making that week, and nobody can tell the difference.
  • The whole thing comes together in under an hour, which means you can go from hungry to satisfied faster than you'd think possible.
  • Leftovers get even better the next day, so you're basically getting two meals for the effort of one.
02 -
  • Don't skip draining and rinsing your canned beans; the liquid they come in adds unnecessary sodium and starch that makes your chili feel heavy instead of clean.
  • The longer this sits, the better it gets—the spices settle into every bean and the flavors deepen, so making it a day ahead is actually the secret move.
03 -
  • Brown your meat in batches if your pot feels crowded; overcrowding the pot steams the meat instead of browning it, and browning is where the flavor lives.
  • Keep your spice containers organized as you cook because adding cumin twice by accident or forgetting the smoked paprika entirely changes everything, and nobody wants to figure out which spice you're missing.
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