Hearty Chili Bowl Base (Printable)

A hearty, warming chili served over rice with beans, peppers, and savory spices. Customizable with your favorite garnishes.

# 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 Base

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 Make:

01 - Heat olive oil in a large pot over medium heat. Add 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, stirring occasionally.
03 - Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink, approximately 5 to 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 if using. Mix thoroughly to combine.
06 - Pour in broth and bring to a simmer. Reduce heat to low, cover, and cook for 25 to 30 minutes, stirring occasionally.
07 - While chili simmers, prepare rice or grains according to package instructions.
08 - Spoon cooked rice or grains into bowls and ladle chili over the top. Add desired toppings.

# Top Suggestions:

01 -
  • It comes together in under an hour but tastes like you've been cooking all day.
  • The beauty is that everyone builds their own bowl, so there's no need to please every palate at once.
  • It's the kind of dish that actually gets better when you make extra and reheat it tomorrow.
02 -
  • Rinse your canned beans or your chili will end up with the consistency of soup instead of that perfect thick-bodied texture.
  • Let the tomato paste cook for that single minute—it's the difference between raw-tasting chili and one that tastes like it's been simmering for hours.
03 -
  • Taste the chili a few minutes before it's done and adjust the spices—sometimes it needs more salt, sometimes it's asking for a pinch more cumin, and you're the only one who can hear it.
  • If you accidentally make it too spicy, stir in a spoonful of sour cream or a squeeze of lime to round out the heat without losing the flavor.
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