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Texan Beef and Rice Chili on a plate

Texan Beef and Rice Chili

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Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 small onion diced
  • 1 green bell pepper diced
  • 2 cloves garlic minced
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz corn, drained
  • 1 can 14.5 oz diced tomatoes, undrained
  • 1 cup cooked white rice
  • 2 cups beef broth
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Optional toppings: shredded cheese sour cream, chopped cilantro

Method
 

  1. Brown beef in a large pot over medium; drain excess fat.
  2. Add onion, pepper, and garlic; cook about 5 minutes until softened.
  3. Stir in beans, corn, tomatoes, rice, and broth.
  4. Stir in chili powder, cumin, paprika, salt, and pepper.
  5. Bring to a boil; reduce heat to low, cover, and simmer 20-25 minutes, stirring occasionally.
  6. Taste and adjust seasoning.
  7. Serve hot with optional cheese, sour cream, or cilantro.

Notes

You can use ground turkey or chicken instead of beef for a lighter option. Add extra veggies like carrots or zucchini for added nutrition and flavor. Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or on the stovetop.