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Red Beans and Rice Chili

Betty Crocker Kitchens
Updated Feb 4, 2010
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You'll enjoy this thick chili version of the famous Louisiana red beans and rice dish. Avocado adds a cool contrast to the spicy blast of the chili.

Red Beans and Rice Chili

  • Prep Time 20 min
  • Total 45 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 1 dried chipotle chili
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped (1 cup)
  • 1 can (14 1/2 ounces) ready-to-serve vegetable broth
  • 1/2 cup uncooked regular long grain rice
  • 1 cup fresh or frozen whole kernel corn
  • 2 cans (14 1/2 ounces each) Mexican-style stewed tomatoes
  • 1 can (15 to 16 ounces) light red kidney beans, rinsed and drained
  • Chopped or sliced avocado, if desired

Instructions

  • Step 
    1
    Cover chili with very hot water. Let stand until chili is soft; drain. Seed and finely chop chili.
  • Step 
    2
    Heat oil in 2-quart saucepan over medium-high heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until onion is tender.
  • Step 
    3
    Stir in broth and rice. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
  • Step 
    4
    Stir in chili and remaining ingredients except avocado. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 to 15 minutes, stirring frequently. Top each serving with avocado.

Nutrition

315 Calories
5g Total Fat
11g Protein
64g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
315
Calories from Fat
45
Total Fat
5g
Saturated Fat
1g
Cholesterol
0mg
Sodium
1370mg
Total Carbohydrate
64g
Dietary Fiber
8g
Protein
11g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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