Easy Chili Beans and Rice made with pinto beans, tomatoes, ground meat, onion, garlic, jalapeño, chili powder, and white rice.
Whenever I think about Easy Chili Beans and Rice, I get pulled back to this messy little kitchen in my early twenties — the kind of apartment where the walls were just barely white, and the stove sounded like it wanted to retire. I had this habit of throwing open the fridge at 10pm (night owl disasters unite) and staring into it like it was going to give me advice. Spoiler: it rarely did.
One night, after a long day that I barely remember except for the weirdly emotional part where I sat in my car listening to a cheesy song from the ’90s, I found myself holding a bag of dry pinto beans and thinking, “This… could maybe become dinner?” I’d bought them weeks earlier because they were cheap, but honestly, I’d been too intimidated to do anything with them. Beans feel like the kind of ingredient your grandma just knows how to cook by heart. Mine did. She’d make chili beans with rice whenever someone in the house seemed tired of everything — school, chores, that kind of thing. Her version always tasted like love and maybe… a little bit of chaos.
So I soaked the beans. Cooked some rice. And when the onions hit the skillet with that lazy sizzle, everything suddenly felt a little less complicated. It smelled like home, though I was nowhere near home — just me, chili beans, and a tiny pot that rattled every time it boiled. I remember texting my mom to ask if it needed sugar, and she wrote back, “One teaspoon. But taste it first — trust yourself.” I liked that.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
When I finally sat down with a bowl of this Easy Chili Beans and Rice — tomatoes, jalapeño, a handful of cilantro just because — I took a bite and literally whispered “wow,” which is a little embarrassing to admit. But there was something about that moment, the whole “I made this… from beans,” that made me feel quietly proud. Have you ever had a simple meal feel like a little personal victory? That was it.
Sometimes I still make it when I’m stressed or when grocery prices go wild again (seems like every month now), or when I’m craving something grounding. It’s not perfect — neither am I — but it’s hearty, thrifty, flexible, and just feels right.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Easy Chili Beans and Rice Recipe?
Okay, I’ll be honest — Easy Chili Beans and Rice isn’t trying to be fancy. There’s no pressure to use special spices from a tiny boutique store. What I love most about this chili beans and rice situation is how forgiving it is. Canned beans? Totally fine. Dry beans? Great if you’ve got time and patience… or maybe just a rainy afternoon where you need to stand by something warm and bubbling.
There’s this warm, slightly smoky thing that happens with chili powder and tomatoes — it’s not spicy unless you want it to be. This Easy Chili Beans and Rice formula sits in that sweet spot between comforting and interesting… kinda like that friend who listens more than they speak, but every once in a while drops a joke that makes you snort-laugh.
What really gets me is how leftovers seem to taste even better. I don’t fully understand why — maybe because the flavors deepen overnight, like they stayed up late talking. Or maybe I’m just sleepier on day two and everything tastes better. Unclear.
And, honestly, there’s freedom here. Swap beef for turkey. Or leave meat out. Add more jalapeño or skip it entirely — your kitchen, your rules. It doesn’t need perfection; just enthusiasm and a spoon.
Ingredient Notes:
Sometimes the ingredients themselves tell the story. Here’s the lineup for this chili beans and rice version:
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Pinto beans (dry or canned): Dry beans take their time, like a retirement project. Canned beans are the “I forgot dinner” hero.
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Ground beef or turkey: Beef is richer, turkey is lighter — both are good.
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White rice: Just reliable. Like that cousin who always shows up with ice.
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Yellow onion: Adds sweetness and a little depth.
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Olive oil: It’s the flavor driver here.
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Garlic: I put extra because… garlic.
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Chili powder: Warm, cozy, slightly nose-tingly.
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Parsley: Bright but not bossy.
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Tomatoes: Tangy enough to balance everything; canned works great.
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Jalapeño (or salsa): Adds that little spark; nothing dramatic.
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Salt + sugar: Yes, sugar. It really helps.
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Cilantro: Optional garnish; fresh and green and slightly rebellious.
If you only have half of this stuff, you can still make something delicious. I’ve done it on accident.
How To Make Easy Chili Beans and Rice?
Step 1 — Cook the Beans
If you’re using dry pinto beans, they’ll need time — think of it as a hands-off meditation exercise. Simmer them gently until they’re soft and sleepy-looking. Pressure cooker works too — just, y’know, don’t open it before it lets you. I’ve learned that lesson.
Step 2 — Cook the Rice
Rinse, boil, simmer, steam. You’ve probably done it before. Butter helps. Salt helps more. Sometimes I lift the lid too early — no judgment if you do, too.
Step 3 — Onions + Spices
Sauté onions in olive oil until they’re just translucent, then garlic and chili powder. The second that smell hits… I swear it makes life feel 10% better.
Step 4 — Brown the Meat
Ground beef or turkey — both are welcome here. Let it sit so it browns. Resist the urge to poke it around; flavor needs space.
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Step 5 — Tomatoes + Friends
Back go the onions and garlic. Then tomatoes, jalapeño, parsley, salt, and that single teaspoon of sugar that feels weird until you taste it and go, “Ohh… right.”
Step 6 — Beans + Simmer
Add beans. Taste. Salt again if needed. Let it all hang out for 5–10 minutes.
Step 7 — Serve
Cilantro on top. Scoop over rice. Maybe tortillas on the side. Eat while it’s warm and comforting.
Storage Options:
The best part about this Easy Chili Beans and Rice is how friendly it is the next day. Store leftovers in the fridge for 4–5 days. Reheating almost feels like getting a second chance at dinner. It freezes well too — though the rice might get a little softer afterward, kind of like it gave up slightly but is still trying.
Variations and Substitutions:
Some of my best kitchen decisions were accidents:
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No meat → extra beans or lentils
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No jalapeño → salsa, hot sauce, whatever’s around
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Want more veggies? → corn, bell pepper, zucchini
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Brown rice → sure
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Extra spice → yes, please
Pretty sure the recipe will forgive you no matter what.
What to Serve with Easy Chili Beans and Rice?
If you’re wondering what to pair with this Easy Chili Beans and Rice, I usually go with:
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Warm tortillas (always a good idea)
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Avocado slices
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Cornbread
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Green salad
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A little cheese + sour cream
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Pickled jalapeños
Honestly, even a cold beer works.
Frequently Asked Questions:
Do I have to cook dry beans?
Nah. Canned works. Life gets busy.
Is it spicy?
Not really — unless you make it spicier.
Can I freeze it?
Yep. Rice might get softer. Still delicious.
Every time I make Easy Chili Beans and Rice, I’m reminded that good food doesn’t have to be complicated or expensive. Sometimes you just need beans, rice, a little heat, and the tiniest bit of patience.
If you try it, let me know — I’m genuinely curious how yours turns out. Did you go dry-beans hero mode? Or the canned-beans-get-it-done vibe?
Either way, I’m cheering for you.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Chili Beans and Rice
Ingredients
- 2 cups 1 pound dry pinto beans or 4 cans (15 oz each) pinto beans drained
- 1 pound ground beef or ground turkey
- 2 cups uncooked white rice
- 1 yellow onion chopped (approx. 1 1/2 cups)
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic chopped (approx. 1 teaspoon)
- 1 –2 tablespoons chili powder
- 1 tablespoon chopped parsley
- 1 can 14 oz crushed or whole peeled tomatoes
- 1 jalapeño pepper cooked/canned, sliced or substitute 1 cup mild salsa
- 1 teaspoon salt plus more as needed
- 1 teaspoon sugar
- 1/2 cup fresh cilantro leaves
Instructions
Cook the Beans (if using dry)
Stovetop Method:
- Place dry pinto beans in a large pot and cover with at least 3 inches of water (about 3 quarts for 2 cups of beans). Bring to a boil, then reduce heat to a simmer. Cover and cook for approximately 2 1/2 hours, or until the beans are tender and the skins begin to split.
Pressure Cooker Method:
- Place beans in a 4-quart (or larger) pressure cooker and add water up to the recommended capacity line. Cook under pressure for 30–35 minutes, until the beans are soft and skins just begin to separate. Allow the cooker to cool fully before opening. Drain before use.
Cook the Rice
- Place the rice in a medium-sized pot. Add 3 cups of water (or amount directed on package), 1 tablespoon butter, and 1 teaspoon salt. Bring to a boil, reduce to a low simmer, cover, and cook for approximately 15 minutes (or as needed per package). Remove from heat and keep covered for 10 minutes to steam.
Sauté the Onions
- Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for approximately 4 minutes, or until translucent. Add the garlic and chili powder; cook for an additional 1 minute. Transfer mixture to a separate bowl.
Brown the Meat
- Increase heat to high. Add the ground beef or turkey to the skillet. Allow it to cook undisturbed for 1–2 minutes to encourage browning, then turn and cook the remaining sides until fully browned.
Combine Aromatics and Tomatoes
- Return the onion and garlic mixture to the skillet. Add tomatoes, jalapeño (or salsa), parsley, 1 teaspoon salt, and sugar. Stir to incorporate.
- Taste and adjust chili powder if more heat or smokiness is desired.
Add Beans and Simmer
- Add drained cooked or canned beans to the skillet. Add an additional teaspoon of salt if needed. Simmer for 5–10 minutes to blend flavors. Taste and adjust seasoning as necessary.
Serve
- Stir in fresh cilantro leaves just before serving, or sprinkle on top. Serve the chili beans over warm rice or with heated corn tortillas.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
