Red Beans and Rice Chili

6 servings
52 min

I love red beans and rice, but had never made it myself. So I found an old recipe that I had clipped from a magazine years ago and made some changes to it. This is a really easy recipe, which is nice if you're making red beans and rice for the first time like I was. I thought this dish turned out really good, but the taste reminded me of chili, too. So that's why I decided to call this Red Beans and Rice Chili—it's a little like red beans and rice and a little like chili! I guess you could say it's the best of both worlds. You'll have to try it and see what you think!

Red Beans and Rice Chili
Recipe details
  • 6  servings
  • Prep time: 20 Minutes Cook time: 32 Minutes Total time: 52 min
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  • 4 cups cooked rice
  • 1 Tbsp. canola oil
  • 1 large green pepper, diced
  • 1 medium yellow onion, diced
  • 2 stalks celery, sliced
  • 3 garlic cloves, minced
  • 1 (14-oz.) package of fully cooked smoked sausage, cut into 1/2" slices
  • 3 (15-oz.) cans red beans or red kidney beans, drained and rinsed
  • 1 (28-oz.) can diced tomatoes
  • 1 (6-oz.) can tomato paste
  • 1/2 tsp. cumin
  • 1/2 tsp. hot sauce
  • Optional: salt and pepper, to taste
  • Optional: chopped fresh parsley (or dried), for garnish

Cook rice according to package directions; set aside.
In a large pot or Dutch oven, add canola oil and saute green pepper, onion, celery, and garlic in the oil over medium heat for 5 to 7 minutes, until veggies start to get tender.
Add the sliced sausage, red beans, diced tomatoes, tomato paste, cumin, and hot sauce. Cover and simmer for 20 to 25 minutes.
You can mash some of the beans slightly with a large spoon if you want, to make the mixture more thickened, then season with salt and pepper to taste, if desired.
Serve in bowls topped with a scoop of rice and garnish with parsley, or serve the beans on a plate over a mound of rice.
NancyC |
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