Chili with Rice
A hearty, satisfying one-pot meal, full of flavor and made with pantry staples.
Recipe Makes: 4 servings
Equipment
- large dutch oven (or other large, heavy-bottomed pot)
- large wooden spoon
Ingredients
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
Instructions
- Place dutch oven on stovetop over medium heat. Add 1 tablespoon olive oil 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 1 medium yellow onion (diced) and 1 medium green bell pepper (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 1 tablespoon minced fresh garlic. Stir to incorporate, then sauté 30 to 60 seconds or until garlic is fragrant.
- Add 1 pound lean ground beef 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 2 tablespoons chili powder, 2 teaspoons cumin, ½ tablespoon smoked paprika, ⅛ teaspoon crushed red pepper flakes, freshly cracked black pepper, and 3 ½ teaspoons salt to pot. Continue cooking ground beef 30 seconds more, stirring constantly to fully incorporate spices into meat.
- Pour in 2 cups low-sodium beef broth 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 ½ cup uncooked long-grain white rice, 1 14-ounce can crushed tomatoes, 1 tablespoon tomato paste, and 1 14-ounce can kidney beans. 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 sour cream, shredded cheddar cheese, chopped red onions, and thinly sliced green onions if desired. Serve warm with optional tortilla chips.
Recipe Notes
- 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.
Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.
Nutrition
Serving: 1serving | Calories: 544kcal | Protein: 39g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 2569mg | Potassium: 1669mg | Total Carbs: 62g | Fiber: 14g | Sugar: 10g | Net Carbs: 48g | Vitamin C: 48mg | Calcium: 135mg