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meat-free, full of flavor

Kidney bean and corn chili sin carne with rice

An everyday dish for 2, ready in 40 minutes, around $2.76 a serving. People actually plan it with Popotam, and it's in season in October.

40mintotal
≈ $2.76a serving
850kcalper serving
34gof protein
VegetarianIn season in OctoberFreezes well
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Kidney bean and corn chili sin carne with rice, a serving idea
AI-generated image · Serving idea
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Step-by-step recipe

check things off as you go

  1. Prep the veggies

    Peel and slice the 2 onions. Seed the 2 red bell peppers and cut them into small cubes.

  2. Cook the onions

    Heat the 2 tbsp of olive oil in the large pot over medium heat. Add the onions with a pinch of salt and cook them until they turn translucent.

  3. Add the bell peppers and spices

    Add the bell peppers and the 2 tsp of chili powder. Stir and cook over medium heat.

  4. Pour in the tomatoes

    Pour in the 500 g of crushed tomatoes, season with salt and pepper and stir. Bring to a simmer, then turn the heat down.

  5. Start the rice

    While the chili simmers gently, bring salted water to a boil in the saucepan with a lid. Pour in the 120 g of rice and cook it at a simmer, covered, following the package time (about 12 min). Then drain it.

    Tip · Start the rice as soon as the chili starts simmering, so it's ready at the same time as the beans and corn.

  6. Drain the beans and corn

    Open the cans. Rinse and drain the 500 g of kidney beans and the 190 g of corn in the colander.

  7. Add the beans and corn

    Add the beans and corn to the chili and stir. Let it simmer over low heat, stirring now and then, until the sauce thickens. Taste and adjust the salt and pepper.

    Tip · If the sauce is too runny, let it simmer with the lid off for a few more minutes. If it sticks, add a small glass of water.

  8. Serve the chili

    Split the drained rice between two plates and spoon the chili over the top.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 850 kcal. 57% comes from carbs, 16% from protein and 21% from fat.

121 gCarbs
34 gProtein
19 gFat
Per serving (the dish for 2, divided by 2)
Energy850 kcal
Protein33.5 g
Carbs121.3 g
of which sugars25 g
Fat19.4 g
of which saturated fat3.6 g
Fiber32.9 g
Salt2.5 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $2.76 a serving, adding up the average prices of the ingredients you need to buy.

≈ $5.51for 2 people
≈ $2.76a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. And it freezes really well.

2 daysin the fridge
Very wellin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

Popotam plans your whole week

Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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With the same ingredients

canned kidney beans, canned corn, canned crushed tomatoes…