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Skillet Chipotle Beef Chili Bowls with Lime-Cilantro Crema

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 650
A flavorful and hearty chili served over rice, topped with a tangy cilantro-lime crema. Perfect for a quick, satisfying meal with smoky and fresh flavors.

Ingredients

Dairy and Herbs

  • 0.5 cup sour cream
  • 0.25 cup minced fresh cilantro (divided)
  • 2 teaspoons grated lime zest (divided)
  • 3 tablespoons lime juice (from 2 limes)
  • 2 teaspoons table salt (divided)

Meat and Vegetables

  • 1 pound 90-percent lean ground beef
  • 2 tablespoons vegetable oil (divided)
  • 1 cup long-grain white rice
  • 1 item onion (chopped fine)
  • 1 red bell pepper stemmed, seeded, and chopped
  • 1 tablespoon ground cumin
  • 2 cloves garlic (minced)
  • 2 teaspoons chipotle chile powder
  • 15 ounces can tomato sauce
  • 15 ounces can black beans (rinsed)
  • 1 cup frozen corn (thawed)

Instructions 

  • Preheat oven to 200°F, whisk sour cream with 2 tbsp cilantro, 1 tsp lime zest, 1 tbsp lime juice, and ¼ tsp salt; refrigerate.
  • Toss beef with 2 tbsp water, baking soda, pepper, and ¼ tsp salt; let sit 20 minutes.
  • Cook rice in 1 tbsp oil until translucent, add water, cover, and simmer 20 minutes. Fluff and keep warm.
  • Sauté onion and bell pepper in 1 tbsp oil until browned, add beef, cook until no longer pink, then stir in cumin, garlic, and chile powder. Add tomato sauce, beans, corn, and salt; cook 3 minutes.
  • Serve chili over rice, top with cilantro, and pass sour cream mixture.

Notes

For extra flavor, toast spices before adding to the chili.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Beef, Chili, Smoky