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Chicken Chili Rice and Beans

Chicken Chili Rice and Beans. A deliciously economical and nutritious way to feed a crowd without sacrificing flavour. Feeds up to six for about $12.

Chicken Chili Rice and Beans

Chicken Chili Rice and Beans

As do many of you reading this, I come from a privileged position of never having known hunger. There was always a bounty of food available in our household when I was growing up and the bounty continues in my own home.

Never having to worry about the availability of food is no doubt a major part of the reason that I have been able to explore and develop my love of food into what has now become my job. Looking around my own community, it doesn’t take much effort to see that many others are not so lucky.

Every year in this province, the Community Food Sharing Association collects over 8 million pounds of food to distribute to 56 food banks. That is an amazing statistic for a province with a population barely over half a million people.

Chicken Chili Rice and Beans

Chicken Chili Rice and Beans

Even more worrisome  is that 40% of the recipients of food from those food banks are children under the age of 18. It’s clear that cycle needs to be broken and we can all play a part in it.

Nationally, 1 in 8 families and 1 in 6 children face hunger on a regular basis. In a country like ours, with such abundance, there is no good reason why every person should not have access to nutritious food. Thankfully, there are many good people and organizations in our communities helping to change this.

When I was contacted by Maple Leaf Foods to Participate in their #FeedItForward campaign, I was also given the opportunity to donate $100 in groceries (via a Visa Gift Card) to the food charity of my choice. I immediately thought of  the Community Food Sharing Association.

Through efficiencies in their collection and distribution networks and by partnering with corporate sponsors they are able to leverage the delivery of $430 worth of food for every $10 donated. That fact is quite amazing and really underlines the truth that, when giving, any amount is a significant amount. There are many ways to donate online or in person. Be sure to visit their website to see how you can help.

With everyone feeling the pinch of high food prices these days, delicious and economical meals like rice and beans are a welcome addition to any weekly meal plan. Here’s one of our family’s go-to economical dinners that uses less expensive chicken thighs and a few pantry and freezer staples to create a delicious comfort food dinner.

This Chicken Chili Rice and Beans recipe is easy to double to feed large groups or to freeze half for later for a quick meal in no time too. Serves up to 6 for around $12

Chicken Chili Rice and Beans image with title text

Chicken Chili Rice and Beans

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For even more great chicken recipes, check out our Top Ten Chicken Breast Recipes.

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Chicken Chili Rice and Beans
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Chicken Chili Rice and Beans - a deliciously economical and nutritious way to feed a crowd without sacrificing flavour.
Course: Dinner
Cuisine: Mexican Inspired
Keyword: budget meals, chicken, chili
Servings: 6 servings
Calories: 610 kcal
Author: Barry C. Parsons
Ingredients
  • 1 1/2 pounds to 2 boneless skinless chicken thighs well trimmed of visible fat and diced into bite sized pieces., or breasts
  • 2 tbsp canola oil
  • one large onion diced fine
  • 3 cloves garlic minced
  • 3 1/2 cups diced tomatoes (canned)
  • 2 1/2 cups kidney beans
  • 2 tbsp chili powder or more to taste
  • 1/2 tsp ground cumin
  • 2 cups frozen corn thawed
  • salt and pepper to season
  • 6 cups cooked steamed rice
Instructions
  1. In a dutch oven, heat the canola oil over medium heat and add the diced chicken. Season with salt and pepper and cook until the chicken has lightly browned.
  2. Remove the chicken from the pot and set aside.
  3. Add the onions and garlic to the pot and cook until the onions begin to soften.
  4. Add the tomatoes, kidney beans, chili powder and cumin. Season with salt and pepper and simmer for 15 minutes.
  5. Add the browned chicken back to the pot along with the thawed corn and bring back to a simmer for an additional 15 minutes before serving over the steamed rice.
Recipe Notes

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

This blog post was sponsored by Maple Leaf Foods but the opinions are completely my own based on my experience.


Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Recipe Rating




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Glen

Wednesday 29th of September 2021

Hi Barry, Thanks for the information on various weight of flour in a previous recipe, depending on how you add it to a measuring cup. In this recipe I wanted to change the " 3.5 cups" to metric so I knew which sized cans were closest. Somewhat surprised to find this. 3.5 US customary cups to mL = 828.06 mL 3.5 US legal cups to mL = 840 mL 3.5 Metric cups to mL = 875 mL 3.5 Canadian cups to mL = 795.57 mL 3.5 Imperial cups to mL = 994.46 mL

From lowest to highest is a 25% increase. Not probably critical in this recipe but any chance you can give the metric equivalents in your recipes to avoid confusion? No wonder the international standard is SI (metric).

Linda

Wednesday 5th of May 2021

Hello Barry, I love your recipes and your cookbooks. I just loaned your first cookbook to a friend who is from Germany and is an amazing cook & baker and she loved your cookbook. I told her she can have it. This recipe looks like one that I could easily make when we are at our summer home. I figured out that the recipe calls for a 28 oz can of diced tomatoes but I’m not sure about the kidney beans. Do you use dried or canned. If canned how many cans and do you drain them. Thanks for all the great recipes.

Wanda Cooney

Tuesday 2nd of February 2021

Hello, This recipe has the potential to be really good however the amount of chili powder is way too much! We couldn't eat it, it was too chili hot. Is 2 tablespoons possibly a typo and it should read 2 teaspoons? We will definitely make this again however, we will be decreasing the chili powder to just a teaspoon or two.

Deb Hill

Saturday 7th of November 2020

Barry, Can I add and mix the rice with the chicken chili and beans ,like a casserole?

Melinda j. Smith

Tuesday 25th of June 2019

Where or what is the liquid? I assume by the description, that the tomatoes are fresh chopped tomatoes, and none of the other items have any liquid. Thank you!

Barry C. Parsons

Thursday 27th of June 2019

Should have specified canned tomatoes. Recipe has been updated.

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