Chili With Rice
A hearty chili with rice featuring savory ground beef, beans, corn, and spices, perfect for a comforting, flavorful meal suitable for family dinners or casual gatherings.
Ingredients
Instructions
- Cook and stir ground beef, chopped green pepper, and chili seasoning mix in a large skillet until the meat is browned.
- Add water, kidney beans with liquid, and tomato sauce; bring to a boil.
- Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally.
- Stir in drained corn and return to a boil.
- Add uncooked rice, cover, and remove from heat.
- Let stand for 5 minutes.
- Stir the chili mixture well and serve topped with shredded cheese, chopped onion, sour cream, and salsa.
Tips & Substitutions
For a richer flavor, consider browning the ground beef in a splash of beer, which complements the spices beautifully. You can substitute ground turkey for a leaner option or use canned beans for convenience. If you prefer a spicier chili, add diced jalapeños or a pinch of cayenne pepper. Adjust the amount of chili seasoning mix to your taste.
Serving Suggestions
Serve the chili with a side of cornbread or tortilla chips for a satisfying meal. Top with shredded cheese, chopped onions, sour cream, and salsa for added flavor. This dish also pairs beautifully with a fresh garden salad to balance the richness of the chili.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a saucepan over medium heat, adding a splash of water if it thickens too much. You can also microwave portions for 2-3 minutes, stirring halfway through until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chili With Rice contains roughly 521 calories, with 20g protein, 99g carbohydrates, and 6g fat. It is an excellent source of vitamin C (42% of the Daily Value), protein (40% of the Daily Value), and dietary fiber (37% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1806mg per serving (79% 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! Substitute the ground beef with a mix of lentils, black beans, or textured vegetable protein. Use vegetable broth instead of water for added flavor, and ensure your chili seasoning mix is free from meat products.
How can I make the chili thicker?
If you prefer a thicker chili, you can reduce the amount of water or simmer it longer uncovered to allow for evaporation. Another option is to add a tablespoon of cornmeal or masa harina to the chili, which will thicken it nicely.
Can I freeze the chili?
Yes, this chili freezes well! Allow it to cool completely, then transfer to freezer-safe containers. It can be stored for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove or in the microwave.
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).