Recipe · Dinner · Tex-Mex · Moderate cost

Beef and Kidney Bean Chili with Rice

Name: Beef and Kidney Bean Chili with Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 400 g ground beef (85% lean), weighed raw; 500 g kidney beans, cooked and drained (canned or home-cooked); 400 g chopped tomatoes, fresh or canned; 150 g onion, diced; 200 g red bell pepper, diced; 300 g white rice, cooked

By CalorTracker Team · Reviewed 2026-10-25

A bowl of beef and kidney bean chili served over white rice

Quick answer

One serving (1 of 4) has 517 kcal, 33.2 g protein, 60 g carbs and 16.2 g fat.

Prep: 15 min
Cook: 40 min
Total: 55 min
Makes: 4 servings

Chili is the easiest dinner to make in bulk. It keeps for four days in the fridge and freezes well, so one pot covers several evenings.

Ingredients

Weights are for the whole recipe, in the state named for each ingredient (raw, cooked, dry or canned), because that is the weight the nutrition below is calculated from. Each ingredient links to its nutrition facts.

Servings

400 gground beef (85% lean), weighed raw
500 gkidney beans, cooked and drained (canned or home-cooked)
400 gchopped tomatoes, fresh or canned
150 gonion, diced
200 gred bell pepper, diced
300 gwhite rice, cooked

Also needed, not counted: 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 2 garlic cloves; salt and black pepper; 125 ml (1/2 cup) water.

Method

Cook the beef in a large pot over medium-high heat for 6 to 8 minutes, breaking it up, until browned with no pink left. Spoon off excess fat if you want.
Add the onion and pepper and cook for 5 minutes until soft. Stir in the garlic and spices for 1 minute.
Add the tomatoes, beans, water, salt and pepper. Bring to a simmer, lower the heat and cook for 25 minutes, stirring now and then, until thick.
Cook the rice following the packet and weigh out the cooked amount. Serve the chili over the rice, a quarter each.

Notes

Ground beef is safe at 71 °C (160 °F); browned with no pink is a good sign, a thermometer is better.
Cool leftovers quickly, refrigerate within 2 hours and reheat until steaming hot.

Nutrition per serving

Calories: 517kcal
Protein: 33.2g
Carbs: 60g
Fat: 16.2g

Beef and Kidney Bean Chili with Rice: nutrition for 1 of 4 servings
Nutrient	Per serving
Calories	517 kcal
Protein	33.2 g
Carbs	60 g
of which sugars	6.8 g
Fat	16.2 g
of which saturated	5.9 g
Fiber	11.2 g

Calculated from the USDA FoodData Central values of the ingredients above, in the weights listed, divided by 4. The whole recipe is 2,069 kcal. Salt, pepper, herbs, spices and water are not counted.

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Nutrition is calculated from USDA values for the listed ingredients and changes with brands, ripeness and how you cook. Check ingredient labels if you have an allergy.

Source: USDA FoodData Central, retrieved October 20, 2026. How we calculate.