Weeknight Chili With Rice Recipes

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CHILI WITH RICE



Chili with Rice image

This chili with rice is a big hit at our house. It's an easy Southwestern casserole that pleases all age groups. Great served with corn bread.

Provided by Miss Amanda

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 50m

Yield 10

Number Of Ingredients 14

1 cup water
1 cup uncooked white rice
1 ½ pounds ground beef
1 cup diced onion
½ cup chopped green bell pepper
1 (28 ounce) can diced tomatoes, undrained
1 (14 ounce) can tomato sauce
1 (4 ounce) can chopped green chile peppers
1 (1.25 ounce) package dry taco seasoning mix
1 tablespoon chili powder
½ teaspoon garlic powder
1 teaspoon cayenne pepper
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside.
  • At the same time, heat a large pot over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Add diced tomatoes, tomato sauce, taco seasoning, chile peppers, chili powder, garlic powder, and cayenne pepper; bring to a boil. Reduce heat and let simmer for 20 minutes.
  • Add beans and corn, and simmer for 10 minutes longer. Add cooked rice and serve.

Nutrition Facts : Calories 332.1 calories, Carbohydrate 39.3 g, Cholesterol 41.7 mg, Fat 11.5 g, Fiber 5.7 g, Protein 17.6 g, SaturatedFat 4.3 g, Sodium 986.8 mg, Sugar 6.7 g

CHILI WITH RICE



Chili with Rice image

For a different spin on traditional chili, try this nicely seasoned version with rice, corn and ripe olives. "It's really quick to make, and you'll find everything you need for it in your cupboard," assured Margery Bryan of Royal City, Washington.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 13

1 pound ground beef
1 medium onion, chopped
1/2 cup chopped green pepper
1 garlic clove, minced
2 to 3 cups tomato juice
1/2 cup uncooked long grain rice
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon dried oregano
1 can (16 ounces) kidney beans, rinsed and drained
1 cup frozen corn
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup shredded cheddar cheese or Monterey Jack cheese

Steps:

  • In a large saucepan, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the tomato juice, rice, chili powder, salt and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in the beans, corn and olives. Cover and simmer for 10-15 minutes or until corn is tender., Sprinkle with cheese; cover and cook 5 minutes longer or until cheese is melted.

Nutrition Facts :

WEEKNIGHT TWO-BEAN CHILI



Weeknight Two-Bean Chili image

This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon vegetable oil
1 small jalapeno, minced (with some seeds)
1 small or 1/2 large red onion, finely diced
2 teaspoons red wine vinegar
1 large clove garlic, minced
1 1/4 cups low-sodium vegetable or chicken broth
1 cup canned crushed roasted tomatoes
1 1/2 tablespoons chili powder
1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
Two 15-ounce cans beans (such as kidney and black), rinsed and drained
2 tablespoons chopped fresh cilantro
2 cups cooked brown rice
1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

Steps:

  • Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
  • Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
  • Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

SPEEDY WEEKNIGHT CHILI



Speedy Weeknight Chili image

Super-easy and great-tasting, this chili makes a big batch of great party fare. I use my food processor to chop up the veggies and cut down on prep time. It's also very tasty and lower in fat when made with ground turkey breast. -Cynthia Hudson, Greenville, South Carolina.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 15 servings.

Number Of Ingredients 15

1-1/2 pounds ground beef
2 small onions, chopped
1/2 cup chopped green pepper
1 teaspoon minced garlic
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) stewed tomatoes
1 can (28 ounces) crushed tomatoes
1 bottle (12 ounces) beer or nonalcoholic beer
1 can (6 ounces) tomato paste
1/4 cup chili powder
3/4 teaspoon dried oregano
1/2 teaspoon hot pepper sauce
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan or Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Nutrition Facts : Calories 154 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 269mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 12g protein.

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