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Chili And Rice Recipe

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Easy Green Chili Rice Recipe Vegan in the Freezer
Easy Green Chili Rice Recipe Vegan in the Freezer from veganinthefreezer.com

Description

Chili and rice recipe is a hearty and filling meal that is perfect for any occasion. The dish consists of a blend of spices, tender meat, and vegetables cooked in a thick and flavorful sauce. The dish is typically served over a bed of fluffy white rice, which helps to absorb the rich and hearty flavors of the chili.

Prep Time

The prep time for this recipe is approximately 15-20 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour and 30 minutes.

Ingredients

  • 1 pound ground beef
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (16 ounces) kidney beans, drained and rinsed
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups cooked white rice

Equipment

  • Large skillet
  • Wooden spoon
  • Cooking pot
  • Measuring spoons
  • Measuring cups

Method

  1. In a large skillet, cook the ground beef over medium heat until browned, stirring occasionally.
  2. Add the onion, bell pepper, and garlic to the skillet and cook for an additional 5 minutes, or until the vegetables are tender.
  3. Add the diced tomatoes, kidney beans, tomato sauce, chili powder, cumin, oregano, salt, and black pepper to the skillet, and stir to combine.
  4. Reduce the heat to low, and simmer the chili for 1 hour, stirring occasionally.
  5. While the chili is cooking, prepare the rice according to package instructions.
  6. To serve, spoon the chili over a bed of cooked white rice.

Notes

  • This recipe can easily be doubled to feed a crowd.
  • Leftover chili can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
  • To add some heat to your chili, try adding a diced jalapeno pepper to the skillet along with the onion and bell pepper.

Nutrition Info

Serving size: 1 cup chili + 1/2 cup rice

Calories: 400

Total fat: 10g

Saturated fat: 3g

Cholesterol: 50mg

Sodium: 780mg

Total carbohydrate: 54g

Dietary fiber: 6g

Sugars: 7g

Protein: 23g

Recipe Tips

  • If you're short on time, try using a pre-packaged chili seasoning mix instead of measuring out individual spices.
  • For a vegetarian version of this recipe, simply omit the ground beef and use vegetable broth instead of beef broth.
  • For a creamier chili, try adding a dollop of sour cream or a sprinkle of shredded cheddar cheese to each serving.

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