Wildly Easy Last-Minute Chili

Thrift Schooling

This is one of those go-to meals that I run to when days are running a tad wild and I need to get something on the table, fast. It's also something I'll plan ahead of time when I know we have a busy day scheduled and there isn't much time to prepare. In the event that I  actually do have time, I may prepare this in the morning and put it in the crock pot (minus the corn- I'll throw that in last minute,) but recently I've been cooking this on the stove top and have it on the table quicker than you can say, "Rachael Ray 30- minute meals."

1 lb Ground Beef
2 Cans Chili Beans
1 Can Diced Tomatoes
1 cup Rice (uncooked)
2 cups water
1 cup Corn (frozen)
Spices of Choice (I use Cajan Spices)
Cheddar Cheese and Sour Cream (to garnish)
In a medium uncovered saucepan bring rice and water to a small rolling boil.
Cover with tight fitting lid, reduce heat to low and simmer for 20 minutes.
While rice is cooking, brown ground beef in skillet.
Fill large Dutch Oven or Skillet with beans, tomatoes, corn, beef and spices. Cook for 15 minutes or until heated through.
Add corn and cook for 5 minutes more.
Serve over rice garnished with sour cream and cheese.

25% off Wedding Cards & More at Cardstore! Use Code: CCH4625, Valid through 7/3/14. Shop Now!

Post a Comment


  1. I am so going to make this, Heather! Tell me, what kind of rice do you use? We generally cook with brown rice (for the fiber) but it takes a long time to cook and I'm not sure it's the best for this chili. Let me know!

  2. Hey Melanie! Since this is my "quick and easy meal" I tend to go with white rice since I can have it done in 20 min!

  3. The chili looks superb.I usually put
    noodles in my chili,because that is the way we grew up having it.

  4. Yuummmyyy! Now i need to make this!

Post a Comment

#buttons=(Accept !) #days=(20)

Our website uses cookies to enhance your experience. Check Now
Accept !