A hearty mix of beans, ground meat, tomato sauce, and spices served over fluffy white rice. Comforting, filling, and perfect for a cozy dinner that feeds the whole family.

Why You’ll Love This Recipe

Packed with protein and fiber thanks to the beans and meat.
A one‑pot base (minus the rice) so less cleanup.
Flavor builds over simmering; leftovers taste even better.
Easily customizable: make it milder or spicier, swap meats or use all beans for a vegetarian version.
Pairs well with many sides or toppings (cheese, sour cream, fresh herbs).

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pinto beans (or a mix of beans; dry or canned)
Ground beef or ground turkey
White rice
Onion
Garlic
Olive oil or other cooking oil
Chili powder
Crushed tomatoes (or whole peeled tomatoes)
Jalapeño or other chili pepper (optional, for heat)
Salt
Sugar (to balance acidity)
Fresh cilantro or parsley

Directions

If you’re using dry beans, soak them (optional but helps), then cook them until tender. If using canned, drain and rinse.
Cook the rice: bring water and rice to boil, reduce heat, cover and simmer until water is absorbed. Then let rest off heat.
In a large skillet or pot, heat oil. Add chopped onion and cook until softened. Add garlic and chili powder; cook until fragrant.
Add ground meat; cook until browned. Drain excess fat if needed.
Stir in tomatoes (crushed or chopped), sliced jalapeño, salt, and sugar. Let the mixture simmer a few minutes to meld flavors.
Add the beans and gently stir to combine. Reduce heat and simmer for 5‑10 more minutes, adjusting seasoning if needed.
Just before serving, stir in chopped cilantro or parsley. Serve over the cooked rice.

Servings and timing

Servings: about 4‑6 (depending on portion size)
Prep Time: ~10 minutes (more if cooking dry beans)
Cook Time: ~30‑40 minutes (shorter if using canned beans)
Total Time: ~45‑60 minutes (if including bean cooking from scratch)

Storage/Reheating

Storage: After cooling, store in an airtight container in the fridge for up to 4‑5 days.
Freezing: Freeze in portioned freezer‑safe containers for up to 3 months. Let thaw in fridge before reheating.
Reheating: Warm in a pot over medium heat; add a splash of water or broth if the mixture has thickened too much. Rice may need to be refreshed or served separately and reheated.

FAQs

Can I use all beans (no meat) to make this vegetarian?

Yes. Substitute meat for more beans (e.g. black, pinto, kidney), and perhaps include extra vegetables like bell pepper, zucchini or mushrooms for texture and flavor.

If using canned beans, do they need to be cooked extra?

They just need reheating and absorbing flavor. Since canned beans are already cooked, add them later in the stew to avoid over‑mashing and to preserve texture.

How spicy will this be, and how can I control heat?

Depends on the chili powder and whether you include jalapeño (or other chili). Use mild chili powder, omit the seeds from jalapeños, or leave peppers out entirely for a mild dish. Increase amounts or use hotter peppers for more heat.

What can I serve with this dish to make it more complete?

Good sides include cornbread or tortilla chips. Toppings like sour cream, shredded cheese, sliced green onions, avocado, and fresh lime juice add freshness. A side salad works too.

How to make it gluten‑free?

Ensure chili powder and other spice blends have no gluten (some spice mixes may have cross‑contamination). Rice and beans are naturally gluten free, as are fresh produce and meat.

Can I make this in a slow cooker?

Yes. Brown the meat and sauté onions/garlic first for flavor, then put everything into the slow cooker with beans, tomatoes, spices. Cook on low for 4‑6 hours (or high 2‑3 hours) until flavors meld. Add rice fresh when serving.

What about bean blends? Which types work best?

Pinto and kidney beans hold up well. Black beans are fine too. If using beans with thinner skins (e.g. navy beans), texture will be softer. Mix for variety.

Should tomatoes be crushed or diced?

Either works. Crushed gives a more uniform sauce; diced gives more texture. If using whole peeled tomatoes, chop them up before adding.

How do I prevent the rice from getting soggy?

Serve rice separately or don’t let the chili beans stew too long once beans are added. If you reheated rice, fluff with fork and avoid adding excess liquid.

Can I double the recipe?

Yes. It scales well. Just ensure pot is large enough, and you may need slightly more seasoning and cooking time for larger quantities.

Conclusion

Chili beans with rice is the kind of comfort food that’s satisfying, simple, and endlessly adaptable. Whether you make it as is for a hearty weeknight, or tweak ingredients to your taste—less meat, more beans, more heat—it’ll deliver warmth and flavor every time. Leftovers make great lunches, too, so it’s a smart recipe to have on rotation.

Chili Beans with Rice

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Chili Beans with Rice is a hearty, flavorful, and protein-packed meal made with beans, spices, tomatoes, and served over fluffy rice. It’s a budget-friendly, satisfying dish perfect for lunch or dinner.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Mexican-Inspired
Diet: Vegan

Instructions

Heat olive oil in a large skillet over medium heat.
Add chopped onion and bell pepper, and sauté for 5–7 minutes until softened.
Stir in minced garlic and cook for 1 minute more.
Add tomato paste, cumin, chili powder, smoked paprika, salt, and black pepper. Stir to coat the vegetables with spices.
Add diced tomatoes, both types of beans, and vegetable broth. Mix well and bring to a simmer.
Reduce heat and let simmer uncovered for 15–20 minutes, until thickened slightly.
Serve hot over a bed of cooked rice.
Garnish with chopped cilantro or green onions if desired.

Notes

Use any variety of beans you like—pinto, navy, or garbanzo beans also work well.
Can be made in advance and stored in the refrigerator for up to 4 days.
Freeze leftovers for up to 2 months.
Add corn or chopped zucchini for extra veggies.
Adjust spice level by adding cayenne or hot sauce.