Chili with Rice
Savor the comforting flavors of a hearty homemade Chili with Rice, a perfect one-pot meal that combines bold spices, tender ground beef, and vibrant bell peppers simmered in a rich tomato base. This dish is a satisfying blend of textures and flavors, served atop fluffy, long-grain white rice for a wholesome and filling dinner. Featuring pantry staples like canned kidney beans and dried spices, it’s an easy, family-friendly recipe that’s ready in under an hour. Customize it with optional toppings like fresh cilantro and shredded cheddar cheese for the ultimate bowl of cozy goodness. Ideal for busy weeknights or game-day gatherings, this chili is both satisfying and packed with flavor!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 pound ground beef
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 28 ounces canned diced tomatoes, with juice
- 15 ounces canned kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water or beef broth
- 1 cup uncooked long-grain white rice
- 2 cups water (for rice)
- 0.25 cup fresh cilantro, chopped (optional garnish)
- 0.5 cup shredded cheddar cheese (optional topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the pot and cook, breaking it up with a wooden spoon, until browned and fully cooked. Drain excess fat if necessary.
Stir in the diced green and red bell peppers, and cook for 2-3 minutes until slightly softened.
Add the canned diced tomatoes with their juice, kidney beans, chili powder, cumin, paprika, oregano, salt, pepper, and water or beef broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Meanwhile, prepare the rice. Add the uncooked rice and 2 cups of water to a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed.
Once the chili has thickened to your desired consistency, taste and adjust the seasoning if necessary.
To serve, spoon a portion of rice into a bowl and ladle the chili on top.
Garnish with chopped cilantro and shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1025 mg | 45% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 8.6 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 230 mg | 18% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1207 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
