Description
A hearty and flavorful chili and rice bowl combining spicy ground beef chili with fluffy rice for a comforting and satisfying meal.
Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 cup beef or vegetable broth
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 cups cooked white or brown rice
- Optional toppings: shredded cheese, sour cream, green onions, avocado
Instructions
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon.
- Add onion, garlic, and bell pepper. Cook for 5 minutes until softened.
- Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute to toast the spices.
- Add tomato paste, diced tomatoes, kidney beans, and broth. Stir well to combine.
- Bring to a simmer, reduce heat, and cook uncovered for 15-20 minutes until thickened.
- Divide cooked rice into bowls.
- Spoon the chili over the rice and top with optional toppings as desired.
- Serve hot and enjoy.
Notes
- For a vegetarian version, substitute ground beef with lentils or plant-based meat.
- Adjust the spice level with more or less chili powder or add a pinch of cayenne pepper.
- This dish is great for meal prep and can be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 530
- Sugar: 8g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg