Best 2 Weeknight Chili With Rice Recipes

Welcome to a culinary journey where flavors dance and aromas tantalize the senses. Embark on a delightful adventure with our curated collection of mouthwatering chili recipes, perfect for a weeknight feast. From the classic all-beef chili to the innovative vegetarian chili, each recipe promises a unique taste experience.

Savor the bold and hearty flavors of our traditional all-beef chili, where succulent ground beef simmers in a rich tomato-based broth, infused with a symphony of spices. Customize it with your preferred level of heat, adding a touch of chili powder or cayenne pepper for a fiery kick.

For a lighter yet equally satisfying option, try our vegetarian chili, where a medley of colorful vegetables, such as crisp bell peppers, tender zucchini, and earthy mushrooms, take center stage. This meatless marvel is packed with flavor and nutrition, making it a perfect choice for vegetarians and meat-lovers alike.

If you seek a smoky and slightly sweet twist, our chipotle chili awaits. This recipe introduces the distinctive flavor of chipotle peppers, adding a delightful smokiness to the chili. The subtle sweetness from corn and honey brings balance, creating a harmonious blend of flavors.

For those who prefer a touch of heat without overpowering the other ingredients, our poblano chili is a must-try. Poblano peppers impart a mild spiciness, while fresh corn and black beans add texture and sweetness. Top it off with tangy sour cream and a sprinkle of cilantro for a vibrant presentation.

Finally, our white chicken chili offers a creamy, comforting twist on the classic. Tender chicken breast pairs perfectly with a creamy white sauce, made with a blend of sour cream, cream cheese, and diced green chilies. This recipe is sure to warm your soul on a chilly night.

Here are our top 2 tried and tested recipes!

WEEKNIGHT TWO-BEAN CHILI

Weeknight Two-Bean Chili image

This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 small jalapeno, minced (with some seeds)
1 small or 1/2 large red onion, finely diced
2 teaspoons red wine vinegar
1 large clove garlic, minced
1 1/4 cups low-sodium vegetable or chicken broth
1 cup canned crushed roasted tomatoes
1 1/2 tablespoons chili powder
1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
Two 15-ounce cans beans (such as kidney and black), rinsed and drained
2 tablespoons chopped fresh cilantro
2 cups cooked brown rice
1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

Steps:

Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

CHILE-CRISP CHICKPEA RICE BOWLS

Chile-Crisp Chickpea Rice Bowls image

These rice bowls are both a comfort and a thrill to eat. They star chickpeas sizzled in chile crisp, a Chinese condiment made of oil, chiles and a variety of textural and umami-packed ingredients, such as fried shallots and garlic, sesame seeds, and preserved black beans. You could snack on the electrifyingly tingly chickpeas solo, or make them into a meal with rice and a juicy mixture of tomatoes, celery, cilantro and soy sauce. You can swap out the celery for other crunchy vegetables, like bok choy, cucumbers or snap peas, but keep the tomatoes; their sweetness provides reprieve from the spicy chickpeas.

Provided by Ali Slagle

Categories dinner, easy, lunch, weeknight, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups sushi rice (short-grain white rice), rinsed until water runs clear
Kosher salt (such as Diamond Crystal)
1/4 cup store-bought or homemade chile crisp, plus more for serving
Neutral oil (such as grapeseed), as needed
3 cups cooked, rinsed chickpeas (homemade or from two 15-ounce cans)
Granulated sugar, to taste
1 pint (8 to 10 ounces) cherry or other small tomatoes, halved
4 celery stalks, coarsely chopped, plus any leaves
1/4 cup coarsely chopped cilantro leaves and stems
2 tablespoons soy sauce

Steps:

In a medium saucepan, combine the rice, 1 teaspoon salt and 2 cups water. Bring to a boil over high, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes. Turn off the heat and let rice rest, covered, until ready to eat. (Alternatively, cook rice in a rice cooker or however you like to cook rice.)
While the rice cooks, make the chickpeas: Add the chile crisp to a large (12-inch), nonstick skillet and heat over medium. (Make sure there is enough oil - not just solids - covering the bottom of the skillet. If your chile oil is mostly solids, add a little neutral oil to cover to skillet.)
Add the chickpeas and a pinch of sugar, stir to coat in the oil, then spread into an even layer. Cook until the chickpeas start to sizzle, 2 to 3 minutes. Cook, stirring occasionally, until browned and crisp all over, 7 to 10 minutes more. If the pan looks dry at any point, add a drizzle of neutral oil (or more chile crisp if you want it really, really spicy).
While the chickpeas and rice cook, stir together the tomatoes, celery, celery leaves, cilantro, soy sauce and a pinch of sugar in a medium bowl.
When the rice and chickpeas are ready, divide the rice among plates or bowls. Pour some of the liquid from the bowl of tomatoes over the rice, then top with the tomatoes and celery, the chickpeas and more chile crisp, if desired.

Tips:

Brown the beef thoroughly: This will help to develop the flavor of the chili and prevent it from being greasy.
Use a variety of beans: This will give the chili a more complex flavor and texture. Canned or dried beans can be used, just be sure to rinse and sort them before using.
Don't skimp on the spices: Chili is a dish that should be full of flavor, so don't be afraid to use a generous amount of spices. Chili powder, cumin, and paprika are essential, but you can also add other spices like oregano, cayenne pepper, or chipotle chili powder.
Simmer the chili for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the chili, the better it will taste.
Serve the chili with your favorite toppings: Shredded cheese, sour cream, diced onions, and avocado are all popular choices.

Conclusion:

Weeknight chili with rice is a quick and easy meal that is perfect for a busy weeknight. It is also a delicious and satisfying meal that the whole family will enjoy. With a few simple ingredients and a little bit of time, you can make a pot of chili that will warm you up on a cold night. So next time you're looking for a quick and easy meal, give this weeknight chili with rice a try.