Hearty Chili Bowl Base (Printable)

Savory beef chili with beans and corn over rice, topped with your favorites

# 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, 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

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 2 to 3 minutes until softened.
02 - Add minced garlic and diced bell peppers. Cook for 3 to 4 minutes until fragrant and peppers begin to soften.
03 - Add ground beef and cook, breaking it up with a spoon, until completely browned and no pink remains.
04 - Stir in tomato paste and cook for 1 minute, allowing it to caramelize slightly.
05 - Add diced tomatoes, kidney beans, black beans, corn kernels, chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if desired. Mix thoroughly to combine all ingredients.
06 - Pour in the beef or vegetable broth, bring to a gentle simmer, then reduce heat to low. Cover and cook for 25 to 30 minutes, stirring occasionally to prevent sticking.
07 - While chili simmers, prepare rice or grains according to package instructions.
08 - Spoon cooked grains into individual bowls and ladle chili over the top. Add desired toppings and serve immediately.

# Expert Suggestions:

01 -
  • It's forgiving—you can swap proteins, grains, or even skip the meat entirely without losing what makes it special.
  • The flavor develops as it simmers, so the longer it sits, the better it tastes the next day.
  • One pot, endless topping possibilities means everyone at the table gets exactly what they're craving.
02 -
  • Don't skip rinsing your canned beans—it removes excess sodium and the starchy liquid that can make your chili gluey.
  • The smoked paprika is worth seeking out because it adds a depth that regular paprika can't match, and it's the secret ingredient that makes people ask what you did differently.
  • Taste the chili before serving and adjust seasoning—the salt needs to be right for all those beans and vegetables to shine.
03 -
  • Brown the meat properly before adding anything else—it's worth those extra few minutes because it creates the foundation for everything that follows.
  • If you're making this ahead, cool it completely before refrigerating so the chili doesn't steam itself into mushiness.
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