Save This Chili Bowl Base is the ultimate comfort food, combining savory ground beef, hearty beans, and sweet corn in a rich, smoky tomato sauce. Served over a bed of fluffy rice or your favorite grains, it provides a satisfying and wholesome foundation that is perfect for a cozy dinner any time of year.
Save The beauty of this dish lies in its simplicity and the way it invites customization. By setting out a variety of fresh toppings like creamy avocado, sharp cheddar, and zesty lime wedges, you can transform this base into a personalized feast that caters to every palate at the table.
Ingredients
- Chili: 2 tablespoons olive oil, 1 medium onion (diced), 2 cloves garlic (minced), 1 red bell pepper (diced), 1 green bell pepper (diced), 1 pound (450 g) ground beef (or turkey/plant-based alternative), 2 tablespoons tomato paste, 1 can (15 oz/425 g) diced tomatoes, 1 can (15 oz/425 g) kidney beans (drained and rinsed), 1 can (15 oz/425 g) black beans (drained and rinsed), 1 cup corn kernels (fresh, frozen, or canned), 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper (optional), 1 cup beef or vegetable broth.
- Serving: 2 cups cooked rice, brown rice, or cooked grains (quinoa, farro, etc.).
- Toppings (optional): Shredded cheddar cheese, sour cream or Greek yogurt, sliced green onions, chopped cilantro, diced avocado, jalapeño slices, lime wedges.
Instructions
- Step 1
- Heat olive oil in a large pot over medium heat. Add the onion and sauté for 2–3 minutes until softened.
- Step 2
- Add garlic and bell peppers. Cook for another 3–4 minutes.
- Step 3
- Add ground beef (or alternative) and cook, breaking it up with a spoon, until browned and no longer pink.
- Step 4
- Stir in tomato paste and cook for 1 minute.
- Step 5
- Add diced tomatoes, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using). Mix well.
- Step 6
- Pour in the broth, bring to a simmer, and reduce heat to low. Cover and cook for 25–30 minutes, stirring occasionally.
- Step 7
- Meanwhile, prepare rice or grains according to package instructions.
- Step 8
- To serve, spoon rice or grains into bowls and ladle chili over the top. Add desired toppings.
Zusatztipps für die Zubereitung
For the best results, use a large pot or Dutch oven to allow the flavors to meld during the simmering process. Stirring occasionally ensures the beans and meat cook evenly without sticking to the bottom. Using a chef's knife and cutting board for uniform dicing of the peppers and onions will help them soften at the same rate.
Varianten und Anpassungen
To make a vegetarian version, simply substitute the ground beef with a plant-based alternative or add an extra can of beans for protein. You can also tailor the heat of the dish by adjusting the amount of cayenne pepper and chili powder to suit your spice tolerance.
Serviervorschläge
While fluffy white rice is a classic base, you can experiment with different grains like quinoa, farro, bulgur, or barley for added texture and nutrition. For a truly traditional American meal, serve each bowl with a side of warm cornbread to soak up the delicious chili sauce.
Save Whether you are hosting a casual gathering or simply preparing a weeknight meal, this Chili Bowl Base is a reliable and delicious choice. Its combination of protein, fiber, and smoky spices makes it a well-rounded dish that is sure to satisfy any appetite.
Recipe FAQ
- → What grains work best for the base?
Rice, brown rice, quinoa, farro, bulgur, or barley all work beautifully as the base. Choose based on preference or what you have on hand.
- → Can I make this vegetarian?
Absolutely. Swap the ground beef for plant-based meat crumbles or simply add an extra can of beans for protein. Use vegetable broth instead of beef broth.
- → How spicy is this dish?
The base has mild to medium heat from chili powder and spices. Adjust by adding more or less cayenne pepper to suit your taste.
- → How long does it keep?
Stored in an airtight container, the chili keeps for 4-5 days in the refrigerator or up to 3 months in the freezer. Reheat gently on the stove.
- → What toppings are recommended?
Shredded cheddar, sour cream, sliced green onions, chopped cilantro, diced avocado, jalapeño slices, and lime wedges all complement the flavors beautifully.
- → Can I make this in a slow cooker?
Yes. Brown the meat and sauté vegetables first, then transfer everything to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours.