One Pot Chili and Rice

Name: One Pot Chili and Rice
Prep time: 5 min
Cook time: 20 min
Ingredients: Oil (for sautéing); 1 tbsp garlic (minced); ½ cup onion (minced); ½ lb ground beef; 1 tbsp tomato paste; ½ tsp oregano; ½ tsp paprika; ½ tsp chili powder; ¼ tsp cayenne; Salt and black pepper (to taste); ½ cup tomato sauce; ½ cup black beans or chickpeas; ½ cup rice (washed and rinsed); 2 cups stock

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This one pot chili and rice recipe is my go-to when I want something hearty, comforting, and easy to clean up. It’s got everything you need in one pan—savory ground beef, fragrant garlic and onion, a mix of bold spices, and just the right amount of heat from chili powder and cayenne. I love how the rice soaks up all that flavor, creating a dish that’s rich and satisfying without being heavy. You don’t need any fancy ingredients or equipment—just one pot and about 30 minutes. It’s perfect for busy weeknights when you want something cozy but don’t feel like doing a pile of dishes afterward.

Ingredients You’ll Need

Here’s what you’ll need to make this one pot chili and rice:

Oil, for sautéing
1 tbsp garlic, minced
½ cup onion, minced
½ lb ground beef
1 tbsp tomato paste
½ tsp oregano
½ tsp paprika
½ tsp chili powder
¼ tsp cayenne
Salt and black pepper, to taste
½ cup tomato sauce
½ cup black beans or chickpeas
½ cup rice, washed and rinsed
2 cups stock

How to Make One Pot Chili and Rice

This recipe comes together fast. Here’s the step-by-step:

Sauté the aromatics
Heat oil in a pot over medium heat. Add onion and sauté until slightly brown. Add garlic and cook until fragrant.
Brown the beef
Add ground beef and cook for about 5–7 minutes, breaking it up with a spatula until browned and no longer pink.
Add flavor base
Stir in tomato paste, oregano, paprika, chili powder, cayenne, salt, and black pepper. Mix for 1–2 minutes so the beef gets evenly coated with the seasonings.
Deglaze and simmer
Pour in tomato sauce and ½ cup stock to deglaze the pot. Stir well to lift any browned bits from the bottom. Let it simmer for about 5 minutes to build depth.
Add rice and beans
Stir in the rinsed rice and black beans or chickpeas. Add the remaining stock and mix everything together.
Cook the rice
Lower the heat to a gentle simmer. Cover with a lid and cook for 15 minutes.
Rest before serving
Peek in to make sure the liquid has absorbed. Turn off the heat, keep the lid on, and let it rest for 10 minutes. This step helps the rice finish cooking and become fluffy.
Serve and enjoy
Fluff the rice with a fork, top with sliced avocado and crispy fried shallots, and serve warm.

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Tips for the Best One Pot Chili and Rice

Let the Beef Cook Long Enough

Don’t rush browning the beef—it’s key to the flavor. When you cook it for about 5 minutes, you build those deep, savory notes that make the dish taste rich. The browned bits at the bottom of the pot will give your chili a more developed flavor once you deglaze it with tomato sauce and stock.

Use Fresh Garlic and Onion

Fresh aromatics make a huge difference here. Minced garlic and onion add the base flavor that ties everything together. If you cook the onion until golden, it brings a light sweetness that balances the spices. Just make sure not to burn the garlic—it turns bitter fast.

Adjust the Heat to Your Taste

This recipe has a nice, gentle kick from the chili powder and cayenne, but you can easily adjust it. Add more cayenne if you like things spicy, or reduce it if you prefer a milder flavor. You can also stir in a little hot sauce at the end for extra heat.

Don’t Skip the Resting Step

After the rice cooks, turn off the heat and keep the lid closed for about 10 minutes. This allows the steam to finish cooking the rice gently and prevents it from turning mushy. The grains come out soft, fluffy, and full of chili flavor.

How to Make Crispy Fried Shallots

Crispy shallots take this one pot chili and rice to the next level. Here’s how to make them:

Slice the shallots evenly. A mandolin slicer helps keep them the same thickness so they brown evenly.
Heat oil over medium-high heat. The oil should be hot but not smoking.
Add the shallots and stir constantly so they fry evenly.
Once they turn golden brown, turn off the heat immediately. They’ll keep browning from the residual heat.
Drain and let them cool. They’ll crisp up perfectly as they rest.

Don’t cut them too thin—they shrink as they cook, and you want a good crunch. Sprinkle these on top of your chili and rice with some avocado slices for the best texture contrast.

This dish is super flexible. You can swap ground beef for turkey or chicken, or make it vegetarian by using lentils or extra beans. You can even stir in some corn or diced bell peppers for more texture and sweetness. Use what you have—it’ll still turn out great.

Serving Ideas

This one pot chili and rice is hearty enough to serve on its own, but here are some ideas to round it out:

Top with diced avocado and fried shallots for crunch and creaminess.
Add a dollop of sour cream or Greek yogurt to cool down the spice.
Sprinkle some shredded cheese or chopped cilantro for a fresh touch.
Serve with a simple green salad on the side for balance.

If you want to meal prep, this recipe keeps well in the fridge for up to 3 days. Just reheat it on the stove with a splash of stock or water to loosen it up.

Why You’ll Love This One Pot Meal

It’s a full meal with protein, carbs, and fiber in one pan.
There’s minimal cleanup.
It’s budget-friendly and uses pantry staples.
You can easily adjust it to fit your taste.

Whether you’re cooking for yourself or feeding a family, one pot chili and rice hits the spot every time. It’s flavorful, filling, and comforting—exactly what you want in a weeknight dinner.

FAQs About One Pot Chili and Rice

Can I use brown rice?
Yes, but you’ll need to increase the cooking time and liquid. Add an extra ½ cup of stock and simmer for about 30–35 minutes instead.

What if I don’t eat beef?
You can use ground turkey, chicken, or even tofu crumbles. Just make sure to brown it well before adding the seasonings.

Can I make it vegetarian?
Absolutely. Skip the meat and double up on beans or add lentils. Vegetable stock works great too.

How spicy is this recipe?
It’s mild to medium. You can control the heat by adjusting the cayenne.

Can I freeze it?
Yes, it freezes well. Let it cool completely, then portion into containers.

This one pot chili and rice is one of those recipes that never disappoints. It’s quick, flavorful, and simple to make, even if you’re short on time. Every bite is packed with warmth from the spices, tender beef, and perfectly cooked rice. Pair it with some crispy shallots and creamy avocado, and you’ve got a meal that’s easy, comforting, and just so good.