Hearty Chili Bowl Base (Printable)

Hearty chili over fluffy rice with beans, corn, and warming spices. Customizable with your favorite toppings for a complete meal.

# 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

20 - 2 cups cooked rice or cooked 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:

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 peppers begin to soften.
03 - Add ground beef and cook, breaking it into small pieces 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. Mix thoroughly to combine all ingredients.
06 - Pour in broth and bring to a simmer. Reduce heat to low, cover with lid, and cook for 25 to 30 minutes, stirring occasionally.
07 - While chili simmers, prepare rice or grains according to package instructions.
08 - Spoon cooked grains into bowls and ladle chili over the top. Add desired toppings and serve immediately.

# Insider Tips:

01 -
  • It comes together in under an hour, making weeknight dinners feel less like a chore and more like something you actually want to cook.
  • The flexibility means you can adjust spice levels, swap proteins, or change toppings based on what's in your fridge and what your mood demands.
  • One pot means one pot to wash, and that alone might be reason enough to make this again tomorrow.
02 -
  • Don't drain the liquid from your canned tomatoes—that's flavor you're throwing away, and your chili will taste thin without it.
  • Rinsing your canned beans isn't optional if you want a chili that feels vibrant rather than murky and starchy.
  • Tasting and adjusting spices near the end of cooking prevents you from accidentally making something that's unpleasantly hot or oddly bland.
03 -
  • Browning your meat in batches rather than all at once creates better caramelization and deeper flavor—don't crowd the pan.
  • Adding a tablespoon of cocoa powder or a square of dark chocolate to your chili sounds strange until you taste how it rounds out the spices and adds complexity.
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