Chili with Rice
A hearty, weeknight-friendly chili with ground beef, beans, and corn, served over rice and topped with sour cream, cilantro, and jalapeños. This one-pot meal comes together in about 40 minutes and is perfect for a cozy dinner.
- Total time
- 40 min
- Servings
- 4
- Calories
- 580
- Protein
- 32g
Ingredients
- 1 lb ground beef
- 1 medium onion
- 2 tbsp chili powder
- 14.5 oz canned diced tomatoes
- 15 oz canned kidney beans
- 1 cup frozen corn
- 1 cup white rice
- ½ cup sour cream
Instructions
- 1
Cook the 1 cup rice according to package directions; set aside.
- 2
In a large pot, brown the 1 lb ground beef over medium-high heat, breaking it up, until no longer pink, about 6 minutes.
- 3
Add the 1 diced onion and cook until soft, about 4 minutes. Stir in the 2 tbsp chili powder and cook for 1 minute until fragrant.
- 4
Add the 14.5 oz diced tomatoes with their juices and 1 cup water. Bring to a simmer, scraping up any browned bits.
- 5
Stir in the drained 15 oz kidney beans and 1 cup frozen corn. Simmer uncovered until slightly thickened, about 15 minutes.
- 6
Serve the chili over the cooked rice, topped with a dollop of sour cream and optional cilantro and jalapeño slices.
- 7
Season with salt and pepper to taste before serving.
Tools you’ll need
- large pot
- cutting board
- knife
- measuring cups
- measuring spoons
- wooden spoon
- colander
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