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Chile Ground Beef Protein Bowls featured image showcasing a delicious and healthy meal option.

Best Chile Ground Beef Protein Bowls

These Chile Ground Beef Protein Bowls are a quick, healthy, and flavorful meal perfect for busy weeknights. Customize them to your liking with your favorite toppings and enjoy a protein-packed and satisfying experience. This recipe is a simple blueprint, easily adaptable to fit your nutritional needs and flavor cravings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lean ground beef 90/10 or 93/7
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2-3 tablespoons chili powder, to taste
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1 cup corn, canned or frozen
  • 2 cups cooked rice white, brown, or quinoa
  • Shredded cheese, for topping
  • Sour cream or Greek yogurt, for topping
  • Avocado, diced, for topping
  • Salsa, for topping
  • Cilantro, chopped, for topping
  • Green onions, sliced, for topping
  • Lime wedges, for serving
  • Salt, to taste
  • Pepper, to taste

Equipment

  • Large skillet or Dutch oven
  • Spoon
  • knife
  • cutting board
  • Bowls
  • Measuring spoons
  • Measuring cups
  • Can opener

Method
 

  1. In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks.
  2. Drain off any excess grease.
  3. Add the diced onion to the skillet and cook until softened, about 5 minutes.
  4. Add the minced garlic and cook for another minute, until fragrant.
  5. Stir in the diced tomatoes, tomato paste, chili powder, cumin, smoked paprika, and oregano.
  6. Season with salt and pepper to taste.
  7. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 15 minutes, or up to an hour for even more flavor. Stir occasionally to prevent sticking.
  8. Stir in the black beans and corn.
  9. Cook for another 5 minutes, until heated through.
  10. Divide the cooked rice among bowls.
  11. Top with the chile ground beef mixture.
  12. Add your favorite toppings and enjoy!

Notes

Adjust spice level with chili powder. Lean ground beef is preferred, drain excess grease if using fattier beef. Simmering longer enhances flavor. If chili is too thick, add water or broth. If it's too thin, simmer uncovered or add cornstarch slurry. For variations, try adding jalapenos, bell peppers, or swapping the protein or beans. Store chili and rice separately in airtight containers in the refrigerator for up to 4 days. Freeze chili for longer storage.