If you are looking for a comforting, flavorful meal that comes together quickly without fuss, this Easy Chili Beans and Rice Recipe is exactly what you want to try tonight. Packed with hearty beans, zesty spices, and wholesome rice, it’s a fantastic way to enjoy a wholesome dinner that feels like a warm hug on a plate. Whether you’re cooking for yourself or feeding a crowd, this recipe is wonderfully simple, budget-friendly, and delicious enough to become a regular in your kitchen rotation.
Ingredients You’ll Need
Don’t be intimidated by the simplicity of the ingredients—each one plays a crucial role in building layers of flavor, texture, and color that make this Easy Chili Beans and Rice Recipe shine. From aromatic onions to vibrant tomatoes, every element adds a fresh and satisfying dimension.
- Olive oil: Use 1 tablespoon to gently sauté the onions and garlic, creating a flavorful base.
- Small onion (diced): Adds sweetness and depth as it softens during cooking.
- Garlic (minced): Just 2 cloves give a fragrant punch that elevates the entire dish.
- Chili beans in sauce (1 can, 15 oz, undrained): The star ingredient, bringing texture and smoky flavor in every bite.
- Black beans or kidney beans (1 can, 15 oz, drained and rinsed): These add protein and a creamy contrast to the chili beans.
- Diced tomatoes with juices (1 can, 14.5 oz): Their bright acidity balances the richness of the beans and spices.
- Chili powder (1 teaspoon): The spice that delivers warmth and authentic Southwestern taste.
- Ground cumin (1/2 teaspoon): Adds earthiness to create a well-rounded flavor profile.
- Salt and pepper to taste: Simple seasoning that brings all the flavors together.
- Cooked white or brown rice (2 cups): The perfect canvas to soak up all the saucy goodness.
- Chopped green onions or shredded cheese (optional): For garnish, adding freshness or creamy richness as you prefer.
How to Make Easy Chili Beans and Rice Recipe
Step 1: Prepare the Aromatics
Start by heating olive oil in a medium skillet or saucepan over medium heat. When hot, add the diced onion and sauté until it becomes soft and translucent—about 3 to 4 minutes. This step is crucial because those fragrant, tender onions build the foundation of flavor.
Step 2: Add Garlic for Aroma
Next, stir in the minced garlic and cook it for about 30 seconds. You’ll know it’s ready when it releases a lovely aroma, so be careful not to let it brown or burn. This brief step adds a delicate, savory touch that sets the tone for the chili beans and rice dish.
Step 3: Combine Beans, Tomatoes, and Spices
Now it’s time for the heart of the Easy Chili Beans and Rice Recipe. Add the undrained chili beans, the rinsed black or kidney beans, and the diced tomatoes along with their juices. Sprinkle in the chili powder, ground cumin, and a pinch of salt and pepper. Stir everything together until evenly combined.
Step 4: Simmer and Thicken
Bring your mixture to a gentle simmer. Let it cook uncovered for 10 to 15 minutes, stirring occasionally. This allows the flavors to meld beautifully while the sauce thickens to a hearty, spoonable consistency that’s perfect over rice.
Step 5: Serve over Rice
Finally, dish the warm chili beans over cooked white or brown rice. If you like, sprinkle with chopped green onions or shredded cheese for added color and flavor. This last step turns a simple plate into a satisfying and delicious meal you’ll want to make again and again.
How to Serve Easy Chili Beans and Rice Recipe
Garnishes
Garnishes really make this chili beans and rice pop. A handful of chopped green onions adds a fresh, slightly sharp contrast, while shredded cheese brings a creamy, melty richness that balances the spice. Sour cream or a dollop of guacamole also work beautifully to cool things down and add luscious texture.
Side Dishes
This dish pairs wonderfully with simple sides like crisp green salads, roasted vegetables, or warm cornbread. Each side brings a complementary flavor or texture that rounds out the meal, turning it into a satisfying feast that feels both balanced and indulgent.
Creative Ways to Present
Want to switch things up? Serve the Easy Chili Beans and Rice Recipe stuffed inside roasted bell peppers for a colorful presentation. Or use it as a filling for soft tacos or burritos, topped with your favorite salsa and avocado slices. These ideas keep mealtime exciting and show just how versatile this dish can be.
Make Ahead and Storage
Storing Leftovers
Leftover chili beans and rice store beautifully in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making it an even tastier lunch or dinner the next day.
Freezing
If you want to make extra to enjoy later, this dish freezes wonderfully. Portion into freezer-safe containers and freeze for up to 3 months. Thaw thoroughly in the fridge overnight before reheating.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave. Add a splash of water or broth if the mixture feels too thick, and stir occasionally to make sure it heats evenly. A quick sprinkle of fresh garnishes after reheating will revive the vibrant flavors.
FAQs
Can I make this recipe vegan?
Absolutely! Just make sure you use vegetarian chili beans and skip any cheese garnish or replace it with plant-based alternatives to keep it vegan and delicious.
What type of rice works best?
You can use either white or brown rice based on your preference—brown rice adds a nuttier flavor and more fiber, while white rice is softer and cooks quicker.
Can I add meat to this dish?
Yes! For extra protein, cooked ground beef or turkey stirred in after sautéing the onions and garlic works perfectly without compromising the flavor.
Is this recipe spicy?
This Easy Chili Beans and Rice Recipe has a mild to moderate spice level, thanks to the chili powder. You can adjust the amount or add a pinch of cayenne pepper if you like things hotter.
How can I make this recipe gluten-free?
All the ingredients in the recipe are naturally gluten-free, but always check canned products for any added gluten-containing ingredients to be safe.
Final Thoughts
This Easy Chili Beans and Rice Recipe is one of those wonderful dishes that feels like home no matter the day. It’s quick, tasty, and surprisingly versatile—whether you’re enjoying a cozy dinner or preparing meals ahead of time. I can’t wait for you to make this recipe your own and share it with your favorite people. Happy cooking!
Print
Easy Chili Beans and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern, American
- Diet: Vegetarian
Description
This Easy Chili Beans and Rice Recipe is a hearty, flavorful, and budget-friendly meal perfect for a quick weeknight dinner. Combining tender chili beans, black or kidney beans, and diced tomatoes with aromatic spices, this dish is served over fluffy cooked rice and can be customized with optional toppings like green onions or shredded cheese. It’s vegetarian-friendly when using vegetarian chili beans and is simple to prepare on the stovetop in just 25 minutes.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
Beans and Tomatoes
- 1 can (15 oz) chili beans in sauce, undrained
- 1 can (15 oz) black beans or kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with juices
Spices and Seasonings
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Serving
- 2 cups cooked white or brown rice
- Chopped green onions or shredded cheese (optional for garnish)
Instructions
- Heat the olive oil: In a medium skillet or saucepan, warm 1 tablespoon of olive oil over medium heat to create the ideal base for sautéing the aromatics.
- Sauté onion: Add the diced small onion to the skillet and cook for 3 to 4 minutes until the onion softens and becomes translucent, building depth of flavor.
- Add garlic: Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant, taking care not to burn it.
- Combine beans and tomatoes: Pour in the undrained 15-ounce can of chili beans, drained and rinsed 15-ounce can of black or kidney beans, and the 14.5-ounce can of diced tomatoes with juices.
- Season the mixture: Sprinkle 1 teaspoon chili powder, 1/2 teaspoon ground cumin, salt, and pepper to taste over the bean and tomato mixture. Stir thoroughly to combine all the ingredients.
- Simmer: Bring the mixture to a simmer, cooking uncovered for 10 to 15 minutes. Stir occasionally until the chili thickens slightly and is heated through, allowing flavors to meld.
- Serve: Spoon the chili beans mixture over 2 cups of warm cooked white or brown rice. Garnish optionally with chopped green onions or shredded cheese to enhance flavor and presentation.
Notes
- For added protein and a non-vegetarian option, stir in cooked ground beef or turkey before simmering.
- This dish can be made ahead and reheated for quick and convenient lunches or dinners.
- Adjust the level of chili powder to make the dish as mild or spicy as preferred.
- Use brown rice for a nuttier flavor and added fiber.
