Chili Con Carne over Rice
A quick, hearty chili with ground beef, kidney beans, and corn served over fluffy rice, topped with olives and parsley. Ready in about 20 minutes for an easy weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 550
- Protein
- 30g
comfortingAmericangluten-freebeefheartyweeknightmaindinner
Ingredients
- 1 lb ground beef
- 15 oz kidney beans
- 1 cup corn
- 2 tbsp chili powder
- 2 cup rice
- ½ cup olives
Instructions
- 1
Cook the 2 cups rice according to package directions; keep warm.
- 2
In a large skillet over medium-high, brown the 1 lb ground beef until no longer pink, about 5-7 minutes. Drain excess fat.
- 3
Stir in the 15 oz kidney beans (drained), 1 cup corn, and 2 tbsp chili powder. Cook until heated through, about 5 minutes.
- 4
Serve the chili over the rice and top with the 1/2 cup olives and a sprinkle of parsley if desired.
Tools you’ll need
- large skillet
- pot for rice
- colander
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