Hearty Chili Bowl Base (Printable)

Comforting chili with beef, beans, and spices over grains

# 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

→ Garnishes

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 to 3 minutes until softened.
02 - Add minced garlic and diced bell peppers. Cook for another 3 to 4 minutes.
03 - Add ground beef and cook, breaking it apart 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 enhance flavor.
05 - Add diced tomatoes, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne pepper. Mix thoroughly.
06 - Pour in broth, bring to a simmer, then reduce heat to low. Cover and cook for 25 to 30 minutes, stirring occasionally.
07 - Cook rice or grains according to package instructions.
08 - Spoon cooked grains into serving bowls and ladle chili over the top. Add desired garnishes.

# Expert Advice:

01 -
  • It comes together in about an hour, which means you can have a homemade, deeply flavored meal without spending your whole evening in the kitchen.
  • The recipe practically begs for customization—use turkey instead of beef, swap in plant-based alternatives, or pile on whatever toppings make you happy.
  • One pot does most of the heavy lifting, so cleanup is almost as quick as cooking.
  • It tastes even better the next day, making it ideal for meal prep or leftovers that actually improve overnight.
02 -
  • Rinsing canned beans removes much of the sodium and that slightly metallic taste; it's a small step that genuinely changes how the chili tastes.
  • Don't skip cooking the tomato paste for that full minute—it caramelizes slightly and creates a depth that raw tomato paste simply cannot match.
  • The chili will thicken as it cools, so if you're worried about it being too thick, it's okay to add a splash more broth; you can always reduce it again if needed.
  • Taste as you go during those final minutes of simmering and adjust the salt and spice then, not before, because flavors concentrate as liquid reduces.
03 -
  • If you prefer a thicker chili, simmer it uncovered for the last ten minutes to let excess liquid evaporate; if you prefer it brothier, add more liquid before serving.
  • Use a combination of tomato paste and canned tomatoes rather than substituting one for the other—they create different flavor layers that make the chili taste more developed.
  • Taste your chili a few minutes before you think it's done; the final adjustment of salt and spice should happen when you can actually taste all the components together.
  • Toast your spices in a dry pan for one minute before adding them if you're using older spices from the back of your cabinet—it wakes them up and makes them taste fresher.
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