Chili with Rice
Chili with rice is a quick and easy one-pot meal that is perfect for busy weeknights! It’s hearty, comforting, and so flavorful. Add your favorite toppings, and this is sure to become a new favorite!
🍲 What Makes This Recipe So Good
- Chili with rice is so hearty and satisfying. The sauce base has broth, tomatoes, red kidney beans, red pepper flakes, and tender rice, combined with deliciously sautéed onions, bell peppers, and seasoned ground beef. The fluffy rice, combined with the heartiness of beans and ground beef, turns this soup into a perfectly satisfying meal for cooler weather!
- This chili is ready in under an hour, and only uses one pot! Less cleanup and less time in the kitchen. It’s comes together quickly, making it perfect for busy weeknights. Make a batch on Friday, and eat it throughout the weekend. Serve with shredded cheese, tortilla chips, red or green onions, sour cream, or even saltine crackers. The whole family will love this delicious meal!
👩🏼🍳 Chef’s Tips
- Chili with rice is super customizable! Feel free to add more of your favorite veggies or beans to the mix. Love spice? Add more red pepper flakes to give the chili a deeper level of flavor. You can even turn this into a taco-chili by adding a packet of taco seasoning! Not a fan of ground beef? You could use ground chicken or ground turkey instead. The customization possibilities are endless!
- Heat sensitive? You can omit the red pepper flakes! Bell peppers are really mild, but red bell peppers are sweeter than green or yellow, so you might prefer them in your chili.
🥘 More Delicious Recipes You’ll Love
- Chickarina Soup
- Spaghetti Soup
- Potato Crusted Cod
- Firebirds’ Chicken Pasta Copycat Recipe
- Olive Garden Capellini Primavera
- Baked Ziti Pasta
- Chicken Costoletta (Cheesecake Factory Copycat)
- Stuffed Ziti Fritta
- Instant Pot Cajun Chicken Pasta
- Turnip Green Soup
- Buffalo Chicken Alfredo
- Spaghetti Alfredo
- Instant Pot Chicken and Noodles
- Walking Taco Casserole
Chili with Rice
A hearty, satisfying one-pot meal, full of flavor and made with pantry staples.
- large dutch oven
- large wooden spoon
For the Chili with Rice
- 1 tablespoon olive oil
- 1 medium yellow onion (diced, approximately 2 cups)
- 1 medium green bell pepper (diced, approximately 1 cup)
- 1 tablespoon minced fresh garlic
- 1 pound lean ground beef (85/15 or 90/10 preferred)
- 2 tablespoons chili powder
- 2 teaspoons cumin
- ½ tablespoon smoked paprika
- ⅛ teaspoon crushed red pepper flakes
- freshly cracked black pepper (to taste)
- 3 ½ teaspoons salt (more or less to taste)
- 2 cups low-sodium beef broth
- ½ cup uncooked long-grain white rice
- 1 14-ounce can crushed tomatoes
- 1 tablespoon tomato paste
- 1 14-ounce can kidney beans (rinsed well, drained)
Serving Suggestions (All Optional)
- sour cream
- shredded cheddar cheese
- chopped red onions
- thinly sliced green onions
- tortilla chips
Place dutch oven on stovetop over medium heat. Add [wprm-ingredient text=”1 tablespoon olive oil” uid=”22″] and swirl or tilt pot to distribute oil across entire surface. Continue heating pot until oil is hot and shimmery.
When oil is ready, add [wprm-ingredient text=”1 medium yellow onion” uid=”3″] (diced) and [wprm-ingredient text=”1 medium green bell pepper” uid=”2″] (diced) to pot. Stir to incorporate, then sauté veggies 3 to 4 minutes, stirring occasionally, until veggies have softened and onions are translucent.
When onions are ready, add [wprm-ingredient text=”1 tablespoon minced fresh garlic” uid=”1″]. Stir to incorporate, then sauté 30 to 60 seconds or until garlic is fragrant.
Add [wprm-ingredient text=”1 pound lean ground beef” uid=”0″] to pot. Cook ground beef, stirring frequently and using spoon to break up beef, until ground beef is browned and crumbled, approximately 5 minutes.
Once ground beef is browned, add [wprm-ingredient text=”2 tablespoons chili powder” uid=”5″], [wprm-ingredient text=”2 teaspoons cumin” uid=”4″], [wprm-ingredient text=”½ tablespoon smoked paprika” uid=”6″], [wprm-ingredient text=”⅛ teaspoon crushed red pepper flakes” uid=”15″], [wprm-ingredient text=”freshly cracked black pepper” uid=”7″], and [wprm-ingredient text=”3 ½ teaspoons salt” uid=”8″] to pot. Continue cooking ground beef 30 seconds more, stirring constantly to fully incorporate spices into meat.
Pour in [wprm-ingredient text=”2 cups low-sodium beef broth” uid=”13″] and stir to incorporate, scraping bottom of dutch oven with spoon to loosen any onions, garlic, or bell pepper that may have stuck to bottom of pot.
Once broth is incorporated, add [wprm-ingredient text=”½ cup uncooked long-grain white rice” uid=”14″], [wprm-ingredient text=”1 14-ounce can crushed tomatoes” uid=”10″], [wprm-ingredient text=”1 tablespoon tomato paste” uid=”11″], and [wprm-ingredient text=”1 14-ounce can kidney beans” uid=”12″]. Stir until all ingredients are fully incorporated.
Reduce heat to low. Simmer chili, uncovered, 20 to 25 minutes or until chili has thickened and rice is fully cooked. Stir chili occasionally to prevent sticking or burning.
When chili is ready, portion chili into serving bowls. Top with [wprm-ingredient text=”sour cream” uid=”21″], [wprm-ingredient text=”shredded cheddar cheese” uid=”17″], [wprm-ingredient text=”chopped red onions” uid=”19″], and [wprm-ingredient text=”thinly sliced green onions” uid=”20″] if desired. Serve warm with optional [wprm-ingredient text=”tortilla chips” uid=”18″].
- Ground Beef: Leaner ground beefs are a little more expensive, but the lower fat content will help the chili not feel as greasy. 85/15 is typically a good middle ground. Keep in mind that lean ground beef will have a little less flavor and will dry out faster, though.
- Crushed Red Pepper Flakes: For a more mild chili, omit the red pepper flakes entirely.
- Rice: Don’t use minute or instant rice, or it’ll overcook way before the chili’s done simmering! Stick to long-grain white rice or basmati rice.
One Comment