Hearty Chili Bowl Base

# 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, or turkey or plant-based alternative

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, fresh or frozen

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, or to taste

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 cooked grains such as quinoa or farro

→ 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

# Directions:

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 to the pot. Cook for 3 to 4 minutes until peppers begin to soften.

03 - Add ground beef or plant-based alternative and cook, breaking it up with a spoon, until browned and no longer pink.

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, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if using. Mix thoroughly to combine all ingredients.

06 - Pour in beef or vegetable broth and bring to a simmer. Reduce heat to low, cover the pot, 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. Garnish with desired toppings.

# Expert Tips:

01 -

It comes together faster than you'd expect, leaving plenty of time to set a proper table or just collapse on the couch.
The spices build layers of flavor that taste like you've been simmering this all day, when really you haven't.
You control every element—make it mild for your cautious eaters, spicy for the brave, vegetarian for whoever needs it.

02 -

Don't skip rinsing your canned beans—that liquid is starchy and can make your chili muddy and thick in a way you won't enjoy.
Taste the chili a few minutes before you think it's done; sometimes what feels like it needs more time actually just needs a pinch more salt to come alive.

03 -