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Easy Chili and Rice Skillet Dinner Recipe

Easy Chili and Rice Skillet Dinner

A simple ground-beef chili made with tomatoes, kidney beans, chili powder, and condensed tomato soup, served over hot cooked white rice. It makes about 4–6 servings and is ready in approximately 25–35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Ground beef
  • 1 medium Medium onion, chopped
  • 10 3/4 ounces Condensed tomato soup
  • 14 1/2 ounces Diced tomatoes, undrained
  • 15 ounces Kidney beans, rinsed and drained
  • 1 tablespoon Chili powder
To Serve
  • 3 cups Cooked white rice

Method
 

Step-by-Step
  1. Cook the ground beef and chopped onion in a large skillet over medium-high heat for about 6–8 minutes, until the beef is no longer pink and the onion is tender. Drain excess fat if necessary.
  2. Stir in the condensed tomato soup, undrained diced tomatoes, rinsed and drained kidney beans, and chili powder until the ingredients are evenly combined.
  3. Bring the mixture to a simmer, reduce the heat to medium-low, cover, and cook for about 10–15 minutes. Stir occasionally until the chili is hot and slightly thickened.
  4. Spoon the hot chili over the 3 cups of cooked white rice. If preferred, stir the cooked rice directly into the skillet before serving.

Notes

Keep the diced tomatoes undrained because their liquid helps loosen the condensed soup and creates the intended chili consistency. Cooked rice may be prepared ahead to keep this dinner close to a 30-minute meal. Store chili and rice separately when possible, refrigerate promptly, and reheat until hot.