Are you ready to transform your dinner routine with a mouthwatering chili that's both hearty and incredibly easy to make? Mike's Bean and Rice Chili is not just another recipe – it's a flavor-packed culinary adventure that will have your taste buds dancing and your family begging for seconds! This one-pot wonder combines the perfect balance of protein-rich beans, tender rice, and bold spices, creating a meal that's both nutritious and absolutely irresistible.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 can black beans, drained
- 1 can pinto beans, drained
- 1 cup cooked rice
- 1 can diced tomatoes
- Chili powder to taste
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients on the countertop. This will ensure that you have everything you need within reach as you cook.
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Allow the oil to warm for about 1 minute.
- Add the chopped onion and bell pepper to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant. Be careful not to let the garlic burn.
- Next, add the drained black beans and pinto beans to the pot. Stir well to combine with the sautéed vegetables.
- Incorporate the cooked rice into the mixture, stirring to evenly distribute it throughout the beans and vegetables.
- Pour in the can of diced tomatoes, including their juice, and mix everything together. This will add moisture and flavor to your chili.
- Season the chili with chili powder, salt, and pepper to taste. Start with a teaspoon of chili powder and adjust according to your preference for spiciness.
- Bring the mixture to a gentle simmer over medium heat. Once it starts to bubble, reduce the heat to low and cover the pot.
- Let the chili simmer for about 20-25 minutes, stirring occasionally to prevent sticking. This will allow the flavors to meld together.
- After the cooking time is complete, taste the chili and adjust the seasoning if necessary. You can add more chili powder, salt, or pepper to suit your taste.
- Once the chili is ready, remove it from the heat and let it sit for a few minutes before serving. This will help it thicken slightly.
- Serve the bean and rice chili hot in bowls. You can garnish with toppings like shredded cheese, sour cream, or chopped green onions if desired.
- Enjoy your delicious Mike's Bean and Rice Chili with a side of cornbread or tortilla chips for a complete meal!
Tips
- Bean Preparation: For the best texture, make sure to thoroughly drain and rinse your canned beans before adding them to the pot. This helps remove excess sodium and prevents the chili from becoming too watery.
- Rice Matters: Use day-old or pre-cooked rice for the best results. Freshly cooked rice can become mushy, while slightly firmer rice holds its shape better in the chili.
- Spice it Up: Don't be afraid to experiment with the chili powder. Start with a small amount and gradually add more to reach your desired level of heat. You can also mix different types of chili powder for a more complex flavor profile.
- Low and Slow: The key to developing rich flavors is to simmer the chili on low heat. This allows the ingredients to meld together and creates a more depth of taste.
- Make it Your Own: Feel free to customize the recipe by adding additional toppings like diced avocado, fresh cilantro, or a squeeze of lime juice just before serving.
- Meal Prep Magic: This chili tastes even better the next day, so don't hesitate to make a larger batch. It freezes beautifully and can be stored in the refrigerator for up to 4 days.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 15g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
