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Texan Beef and Rice Chili

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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. In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
  2. Add the diced onion, green bell pepper, and minced garlic to the pot. Cook for about 5 minutes, until the vegetables are softened.
  3. Stir in the black beans, corn, diced tomatoes, cooked rice, and beef broth.
  4. Add the chili powder, cumin, smoked paprika, salt, and black pepper. Mix well to combine.
  5. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 20-25 minutes, stirring occasionally.
  6. Taste and adjust seasoning if needed.
  7. Serve hot with your favorite toppings like shredded cheese, sour cream, and chopped cilantro. Enjoy this hearty and flavorful chili!

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.