Our family loves this chili with rice. All age groups enjoy this simple Southwestern casserole. paired well with cornbread.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 cup water
- 1 cup uncooked white rice
- 1 ½ pounds ground beef
- 1 cup diced onion
- ½ cup chopped green bell pepper
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (14 ounce) can tomato sauce
- 1 (4 ounce) can chopped green chile peppers
- 1 (1.25 ounce) package dry taco seasoning mix
- 1 tablespoon chili powder
- ½ teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
Instructions
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside.
- At the same time, heat a large pot over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add diced tomatoes, tomato sauce, taco seasoning, chile peppers, chili powder, garlic powder, and cayenne pepper; bring to a boil. Reduce heat and let simmer for 20 minutes.
- Add beans and corn, and simmer for 10 minutes longer. Add cooked rice and serve.
- You can use ground turkey instead of ground beef.
Nutrition Facts
| Calories | 332 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 6 g |
| Protein | 18 g |
| Saturated Fat | 4 g |
| Sodium | 987 mg |
| Sugars | 7 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |