Chicken, Red Beans And Rice Chili
A hearty chicken and red bean chili with rice, rich in flavors and perfect for comforting meals. Suitable for family dinners or casual gatherings.
Ingredients
- 1 Tbsp. oil ⓘ
- 1 1/2 lb. chicken thighs, skinned, boned, and cut into 1/2 inch pieces ⓘ
- 1 medium onion, chopped ⓘ
- 1/2 c. uncooked long grain rice ⓘ
- 2 (16 oz.) cans stewed tomatoes ⓘ
- 1 (14.5 oz.) can less salt chicken broth ⓘ
- 1 3/4 c. chicken broth ⓘ
- 1 1/4 c. water ⓘ
- 1 (15.5 oz.) can red beans, rinsed and drained
- 1 to 2 Tbsp. chili powder ⓘ
- 1/8 tsp. salt ⓘ
Instructions
- Heat oil in a Dutch oven over medium-high heat.
- Add chicken and cook 5 to 8 minutes until lightly browned, stirring frequently. Add chopped onion.
- Cook 3 to 5 minutes until onion is crisp-tender.
- Stir in stewed tomatoes, chicken broth, water, red beans, chili powder, salt, and pepper.
- Bring to a boil.
- Reduce heat to medium, cover, and cook for 20 to 40 minutes until rice is tender and chicken is no longer pink.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of smoked paprika or cayenne pepper for some heat. If you prefer, substitute brown rice for white rice, but adjust the cooking time accordingly, as brown rice takes longer to cook. You can also use leftover cooked chicken to save time; just add it later in the cooking process to heat through. This dish can be made vegetarian by using beans and vegetable broth instead.
Serving Suggestions
Serve the chili hot, garnished with fresh cilantro or green onions for added flavor. It pairs beautifully with cornbread or a side salad for a complete meal. You can also offer toppings like shredded cheese, sour cream, or avocado slices. For a delightful twist, try serving it alongside the Glazed Chicken Breasts And Rice for a comforting dinner experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of broth or water if the chili has thickened too much. You can also microwave it in a covered bowl, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken, Red Beans And Rice Chili contains roughly 580 calories, with 25g protein, 60g carbohydrates, and 27g fat. It is an excellent source of protein (50% of the Daily Value), vitamin C (34% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1120mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of beans in this chili?
Yes, you can definitely use different beans such as black beans or pinto beans if you prefer. Just ensure they are rinsed and drained if using canned ones. Each type of bean will add its own unique flavor and texture to the chili.
How can I make this chili spicier?
To increase the spice level, add more chili powder or include diced jalapeños or serrano peppers during cooking. You can also stir in hot sauce just before serving for an extra kick. Adjust the seasoning to suit your taste preferences.
Is this chili suitable for freezing?
Absolutely! This chili freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored for up to 3 months. When you're ready to enjoy it, thaw it in the refrigerator overnight and reheat as instructed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).