Get ready to scoop up the ultimate comfort food: Chili Beans with Rice! This hearty, homespun classic brings together tender beans, savory meat, fluffy white rice, and just the right hit of spice for a bowlful of goodness that soothes the soul and satisfies big appetites alike. Trust me—one bite and this dish will quickly earn a spot in your regular rotation.
Why You’ll Love This Recipe
- Comfort in Every Spoonful: The warm, savory combination of chili beans and rice wraps you up like a culinary hug after a long day.
- Budget-Friendly Crowd Pleaser: Made with pantry staples, this dish feeds a hungry group without breaking the bank—perfect for families or meal prepping.
- Customizable Heat and Flavor: Whether you love it mild or with a jalapeño kick, you get to adjust the spice and seasonings to your heart’s content.
- One-Pot Simplicity: All the flavor, none of the fuss—this recipe keeps your kitchen clean and your dinner stress-free!
Ingredients You’ll Need
This recipe calls for kitchen classics you likely have on hand, but don’t underestimate how each element brings its own magic—texture from beans, zesty chili flavor, tender meat, and a pinch of fresh herbs for brightness.
- Pinto Beans (dry or canned): The heart of the dish—use dry for extra depth or canned for convenience.
- Ground Beef or Ground Turkey: Either brings a savory, meaty richness to the chili.
- Uncooked White Rice: Fluffy and tender rice soaks up all those delicious flavors (don’t skip the steaming step!).
- Yellow Onion: Sautéed until translucent, onions add sweetness and body to the chili base.
- Extra Virgin Olive Oil: Used for sautéing, it adds richness and helps soften the aromatics.
- Garlic: That fragrant zing rounds out the flavor foundation—fresh is always best!
- Chili Powder: The star spice, giving your beans the bold, signature chili flavor—add more to amp up the heat!
- Chopped Parsley: Earthy and bright, parsley balances out hearty flavors.
- Crushed or Whole Peeled Tomatoes: They add body, tang, and just a hint of sweetness—it’s chili magic!
- Jalapeño Pepper (cooked or canned): Provides adjustable heat, or swap with salsa for a southwestern flair.
- Salt: Draws out all the flavors and is essential in every step.
- Sugar: Just a touch takes the tangy edge off the tomatoes for perfect balance.
- Fresh Cilantro Leaves: A sprinkle right before serving brings freshness and color to the plate.
Variations
The beauty of Chili Beans with Rice is just how flexible it can be! With a few tweaks, you can easily transform this classic to fit your cravings, what’s in the pantry, or any dietary needs.
- Vegetarian-Style: Skip the meat and double up on beans or toss in hearty veggies like bell pepper, zucchini, or corn for extra texture.
- Fiery Southwest: Stir in chipotle chilies or a smoky salsa for a punch of heat and smokiness, and top with a sprinkle of cotija cheese.
- Brown Rice Base: Swap out white rice for brown to boost the flavor and fiber for a wholesome twist.
- Low-Sodium: Use no-salt-added tomatoes and beans, and adjust seasonings to your taste for a lighter meal.
How to Make Chili Beans with Rice
Step 1: Cook the Beans
If you’re starting with dry pinto beans, rinse them well and cook either on the stovetop or in a pressure cooker until they’re tender and just beginning to split. Canned beans are a fabulous shortcut—simply drain and rinse them thoroughly to remove excess sodium.
Step 2: Prepare the Rice
As the beans simmer, cook your rice so it’s ready and hot when the chili comes together. Bring rice, water, butter, and a bit of salt to a boil, then reduce to a gentle simmer. Let it steam afterward for the fluffiest, never-mushy grains.
Step 3: Sauté the Onions and Spices
In your largest skillet, cook onions in olive oil until translucent and fragrant, about 4 minutes. Add the garlic and chili powder, and let them bloom for another minute to unlock all those spicy, earthy flavors. Set this mixture aside while you get the meat browned.
Step 4: Brown the Meat
Turn up the heat, then add your ground beef or turkey straight into the same pan—don’t stir for the first couple of minutes to get a nice, caramelized crust. Flip it around to brown evenly, then get ready for everything to come together!
Step 5: Combine, Simmer & Spice
Back into the pan go your onions and garlic, along with the tomatoes, jalapeño (or salsa), parsley, salt, and just a touch of sugar. Let everything mingle for a few minutes before folding in those luscious cooked beans. Add another sprinkle of salt if needed, and let the pot simmer for 5–10 minutes so all the flavors become best friends.
Step 6: Finish & Serve
Right at the end, stir fresh cilantro leaves into the steaming pot for a burst of color and vibrant flavor. Spoon the chili beans generously over beds of fluffy rice (or serve with warm corn tortillas if you’re feeling festive) and get ready to dig in!
Pro Tips for Making Chili Beans with Rice
- Beans That Shine: If using dried beans, soak them overnight for the creamiest texture and even cooking—plus, it cuts down on the simmer time!
- Bloom Your Spices: Sautéing chili powder and garlic briefly before mixing in other ingredients brings out their full, smoky aroma and deepens the overall flavor.
- Rice to Perfection: After cooking, let your rice rest (covered!) for at least 10 minutes—this crucial step guarantees light, fluffy grains every time.
- Finish with Fresh: Always add cilantro just before serving; this preserves its bright, herbal zing and keeps your Chili Beans with Rice extra vibrant.
How to Serve Chili Beans with Rice
Garnishes
Take your bowl to the next level by showering your Chili Beans with Rice with fresh cilantro, thinly sliced jalapeños (for those who adore heat), a squeeze of lime, or a dollop of sour cream. Even a sprinkle of shredded cheese or sliced green onions brings an extra pop of flavor and color to every bite.
Side Dishes
This recipe truly shines alongside warm flour or corn tortillas—perfect for sopping up the saucy beans. A crisp green salad, buttery cornbread, or avocado slices round out the meal and add a cooling contrast to the savory chili.
Creative Ways to Present
Serve your Chili Beans with Rice in wide, shallow bowls for a rustic look, or get creative with burrito bowls—spoon chili over rice, then pile up with favorite toppings. For a family-style twist, set out a toppings bar and let everyone build their dream bowl at the table—it’s a great way to please every palate!
Make Ahead and Storage
Storing Leftovers
Chili Beans with Rice keeps beautifully in the fridge for up to four days. Store the chili and rice separately in airtight containers to preserve their texture. When you’re ready for another bowl, everything will taste just as delicious as day one.
Freezing
The chili portion freezes like a dream! Let it cool completely, portion into freezer-safe bags or containers, and stash away for up to three months. For best results, freeze rice separately or cook it fresh when reheating the chili for maximum fluffiness.
Reheating
For the chili, gently reheat on the stovetop or in the microwave, stirring occasionally and adding a splash of water if it’s too thick. Rice perks up with a quick zap in the microwave, covered with a damp paper towel to revive its perfect texture. Assemble and enjoy!
FAQs
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Can I use other types of beans besides pinto beans?
Absolutely! While pinto beans are traditional and lend a creamy texture, kidney beans, black beans, or even a mix will work well in Chili Beans with Rice. Just be mindful of cooking times if you use dried varieties.
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Is this recipe spicy?
Chili Beans with Rice has a gentle, balanced heat as written, but you’re in full control—leave out the jalapeño for mild, or double down for extra kick. Salsa, chipotle, or hot sauce are easy ways to adjust the spice level at the table, too.
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Can I make Chili Beans with Rice vegetarian or vegan?
Definitely! Simply omit the meat and use vegetable broth to deglaze your pan for even more flavor. Load up with extra beans and veggies like corn, zucchini, or red bell peppers for meatless satisfaction.
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What’s the best way to serve leftovers?
Leftover Chili Beans with Rice is marvelous reheated for lunch, tucked into burritos, or spooned over tortilla chips for a speedy nacho fix. It also makes a fantastic filling for stuffed peppers.
Final Thoughts
If you need a cozy dish that’s both practical and packed with flavor, you can’t go wrong with Chili Beans with Rice. It’s the kind of meal that brings people together, invites creativity, and warms the heart. Don’t be surprised if it becomes a most-requested favorite—so grab your apron and give it a try tonight!
Print
Chili Beans with Rice Recipe
- Prep Time: 5 mins
- Cook Time: 35 mins
- Total Time: 2 hrs 55 mins
- Yield: 6 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: Mexican
- Diet: None
Description
This hearty and flavorful Chili Beans with Rice recipe combines tender pinto beans, ground beef or turkey, aromatic spices, and fresh herbs served over fluffy white rice for a satisfying meal.
Ingredients
Dry Pinto Beans:
- 2 cups (1 pound) dry pinto beans
Ground Meat:
- 1 pound ground beef or ground turkey
White Rice:
- 2 cups uncooked white rice
Onion Mixture:
- 1 yellow onion, chopped
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, chopped
- 1 to 2 tablespoons chili powder
- 1 tablespoon chopped parsley
Tomato and Pepper:
- 1 (14-ounce) can crushed or whole peeled tomatoes
- 1 jalapeño pepper (cooked, canned) or 1 cup Pace brand salsa
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup fresh cilantro leaves
Instructions
- Cook the beans, if using dry: Stovetop Method: Cover dry beans with water, boil, then simmer for 2 1/2 hours. Pressure Cooker Method: Cook in a pressure cooker for 30-35 minutes. Strain beans.
- Cook the rice: Combine rice, water, butter, and salt in a pot. Cook covered for 15 minutes, then let steam for 10 minutes.
- Sauté the onions: Sauté onions in olive oil until translucent. Add garlic and chili powder, cook for 1 minute.
- Brown the meat: Brown the meat in the skillet.
- Combine the meat and onions, add tomatoes and jalapeño: Add onions back to the pan, then add meat. Mix in tomatoes, jalapeño, parsley, salt, and sugar.
- Add the cooked beans and simmer: Drain beans, add to the meat mixture. Simmer for 5-10 minutes.
- Serve: Stir in cilantro and serve over rice or with tortillas.
Notes
- Adjust spice level by adding more chili powder or jalapeño.
- For a vegetarian version, omit the meat and use vegetable broth.
- Leftovers can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 45mg
