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skillet chipotle beef chili bowls in a white bowl with lime slices

Skillet Chipotle Beef Chili Bowls

  • Author: Jodi
  • Total Time: 30 minutes
  • Yield: 4 to 6 servings 1x



Lime-Cilantro Crema

  • 1⁄2 cup sour cream
  • 1⁄4 cup minced fresh cilantro, divided
  • 2 teaspoons grated lime zest, divided
  • 3 tablespoons lime juice, divided
  • 1/4 teaspoon salt


  • 1 tablespoon vegetable or canola oil
  • 1 cup long-grain white rice
  • 1/2 teaspoon salt
  • 2 cups water
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice

Ground Beef Mixture

  • 1 tablespoon oil
  • 1/3 cup onion, chopped fine
  • 1 red bell pepper, chopped
  • 1 lb extra lean ground beef
  • 1  tablespoon ground cumin
  • 2 garlic cloves, minced
  • 2 teaspoons dried chipotle chile powder (*See Notes)
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can black beans, rinsed
  • 1 cup frozen corn
  • 1 teaspoon salt


  • Avocado
  • Grated Cheese
  • Fresh cilantro


Lime-Cilantro Crema

  1. Whisk sour cream, 2 tablespoons cilantro, 1 teaspoon lime zest, 1 tablespoon lime juice and salt together in bowl; cover and refrigerate until ready to serve.


  1. Heat 1 tablespoon oil in medium saucepan  over medium heat until shimmering. Add rice and cook, stirring often, until edges begin to turn translucent, about 2 minutes.
  2. Add the water and 1/2 teaspoon salt and bring to boil. Cover, reduce heat to low and simmer until liquid is absorbed and rice is tender, about 20 minutes.
  3. Remove from the heat and add the remaining 1 teaspoon lime zest and remaining 2 tablespoons lime juice and fluff gently with fork to incorporate.

Ground Beef Mixture:

  1. While the rice is cooking, heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add onion and bell pepper and cook until just beginning to brown, 5 to 7 minutes. Add the ground beef, breaking up meat with wooden spoon, and cook until no longer pink, 6 to 8 minutes.
  2. Stir in cumin, garlic and chili powder and cook until fragrant, about 1 minute. Stir in tomato sauce, beans, corn and salt and cook until slightly thickened, about 3 minutes.
  3. Spoon chili over rice in bowls, sprinkle with remaining 2 tablespoons cilantro, and serve with lime-cilantro crema.


  • This recipe calls for dried chipotle chile powder, not chili powder. They are not the same thing. Chili powder (with an “i”) typically contains ground dried chile peppers plus seasonings such as cumin and oregano. Chipotle chile powder (with an “e”) is made from chipotle chiles, which are smoked and dried jalapenos. It has a rich smoky flavor and definitely give these chili bowls a delicious, smoky, amazing flavor.
  • Prep Time: 10
  • Cook Time: 20