Chili Rico
A hearty, flavorful chili featuring tomatoes, beans, and spices with a hint of cocoa and cinnamon, perfect for comforting family dinners or casual gatherings.
Ingredients
- 1 medium onion, chopped ⓘ
- 1/2 cup picante sauce ⓘ
- 2 cloves garlic, minced ⓘ
- 1 1/2 teaspoons ground cumin ⓘ
- 2 tablespoons vegetable oil ⓘ
- 1 teaspoon oregano leaves, crushed
- 1 (28 oz.) can whole tomatoes, undrained and coarsely chopped ⓘ
- 1 teaspoon unsweetened cocoa ⓘ
- 1/4 teaspoon cinnamon ⓘ
- 2 cans (16 oz. each) kidney beans, rinsed and drained ⓘ
- 1 (12 oz.) can whole kernel corn, drained ⓘ
- 1 red or green bell pepper, cut into 1/2-inch pieces ⓘ
Instructions
- Cook onion and garlic in oil in a large pan until tender.
- Add remaining ingredients except bell pepper; bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Stir in bell pepper; continue to simmer uncovered for 5 minutes or until desired consistency.
- Ladle into bowls and add additional picante sauce.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a splash of hot sauce to the mixture. If you don't have kidney beans, black beans or pinto beans are great alternatives. To enhance the flavor, let the chili sit for a few hours or overnight in the refrigerator before serving. This dish pairs beautifully with John'S Margaritas for a complete meal.
Serving Suggestions
Serve the chili hot, garnished with fresh cilantro, avocado slices, or shredded cheese for added flavor. It pairs well with crusty bread or cornbread for a hearty meal. This dish can also be featured as a topping for baked potatoes or served alongside Mexican recipes like Tijuana Bean Dip for a festive gathering.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm in a saucepan over medium heat, stirring occasionally, until heated through. For longer storage, freeze the chili in portions for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Rico contains roughly 1305 calories, with 25g protein, 156g carbohydrates, and 68g fat. It is an excellent source of iron (90% of the Daily Value), dietary fiber (73% of the Daily Value), and protein (50% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1363mg per serving (59% 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 make this chili vegetarian?
Absolutely! To make this chili vegetarian, simply use vegetable broth instead of chicken broth and ensure any sauces or condiments are plant-based. The kidney beans and corn provide ample protein and texture, making it a satisfying meal without meat.
How can I thicken my chili?
If your chili is too thin, there are several ways to thicken it. You can mash some of the beans against the side of the pot to create a creamier texture, or add a slurry of cornstarch and water. Cooking it uncovered for an additional 10-15 minutes will also help reduce the liquid.
What can I serve with chili?
Chili is versatile and can be served with a variety of sides. Traditional options include cornbread, tortilla chips, or over rice. It also goes well with a side salad or steamed vegetables. For a heartier meal, you can serve it with Mexican Pasta Salad(Yields 12 Servings) or alongside Toquitos.
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).