BROWN RICE CHILI RECIPES

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SMOKY BEEF AND BROWN RICE CHILI RECIPE - BETTYCROCKER.COM



Smoky Beef and Brown Rice Chili Recipe - BettyCrocker.com image

This rich, hearty chili gets its smoky flavor from the smoked paprika. If you want a milder, less smoky chili, omit or reduce the smoked paprika slightly.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 12

1 lb lean (at least 80%) ground beef
1 medium onion, chopped
2 cups hot cooked brown rice
2 cups Old El Paso™ Thick 'n Chunky salsa
1 can (28 oz) crushed tomatoes
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup beef both or water
2 teaspoons chili powder
1 to 2 teaspoons smoked paprika
1 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
Toppings such as shredded Cheddar cheese, sour cream and tortilla chips, if desired

Steps:

  • In 5- to 6-quart stockpot, cook beef over medium-high heat, stirring frequently, until brown; drain. Add onion; cook 2 to 3 minutes, stirring frequently, until onion is tender and translucent.
  • Add remaining ingredients except Toppings. Heat to boiling; reduce heat to medium-low, and simmer about 10 minutes to blend flavors.
  • Spoon into bowls to serve. Top with desired toppings.

Nutrition Facts : Calories 260 , CarbohydrateContent 33 g, CholesterolContent 35 mg, FatContent 1/2 , FiberContent 7 g, ProteinContent 16 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 1090 mg, SugarContent 3 g, TransFatContent 0 g

SASSY BEAN AND BROWN RICE CHILI | BETTER HOMES & GARDENS



Sassy Bean and Brown Rice Chili | Better Homes & Gardens image

This rustic and rich chili satisfies big appetites with complete vegetarian protein from the combination of rice and beans.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 7 hours 25 minutes

Prep Time 25 minutes

Number Of Ingredients 15

2 cups reduced-sodium vegetable broth
1 16 ounce jar picante sauce
2 cups water
1 15 ounce can no-salt-added pinto or red kidney beans, rinsed and drained
1 15 ounce can no-salt-added black beans, rinsed and drained
1 15 ounce can no-salt-added garbanzo beans (chickpeas), rinsed and drained
¾ cup uncooked brown rice
½ cup chopped onion (1 medium)
1 4 ounce can diced green chiles, undrained
2 tablespoons chili powder
1 tablespoon unsweetened cocoa powder
2 cloves garlic, minced
? cup plain nonfat yogurt
? cup crumbled Cotija cheese or shredded reduced-fat Monterey jack cheese
¼ cup roasted pumpkin seeds (pepitas)

Steps:

  • In a 3 1/2-or 4-quart quart slow cooker combine broth, picante sauce, the water, pinto beans, black beans, garbanzo beans, uncooked rice, onion, chiles, chili powder, cocoa powder, and garlic.
  • Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
  • To serve, top each serving with yogurt and sprinkle with cheese and pumpkin seeds.

Nutrition Facts : Calories 415 calories, CarbohydrateContent 61 g, CholesterolContent 11 mg, FatContent 11 g, ProteinContent 22 g, SaturatedFatContent 1 g, SodiumContent 937 mg, SugarContent 4 g

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