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Kidney bean chili sin carne with rice

An everyday dish for 2, ready in 30 minutes, around $1.51 a serving. People actually plan it with Popotam, and it's in season in October.

30mintotal
≈ $1.51a serving
727kcalper serving
28gof protein
VegetarianIn season in OctoberFreezes well
Let's cook
Kidney bean chili sin carne with rice, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Start the rice

    Put the 200 g of rice in the saucepan with 400 ml of salted water and bring to a boil over high heat. Turn down to low, cover and cook for about 12 minutes until the water is absorbed.

    Tip · Once the water is absorbed, keep the lid on and turn off the heat for a few minutes: the rice finishes swelling in the steam and doesn't stick.

  2. Prep the veggies

    While the rice cooks, peel and slice the onion, cut the red bell pepper into small cubes and crush the 2 garlic cloves.

  3. Cook the onion and bell pepper

    Heat 1 tbsp of olive oil in the sauté pan over medium heat. Add the onion and bell pepper and cook them for 5 minutes, stirring.

    Tip · Stir often and stay at medium heat: the onion should get soft and translucent, not brown.

  4. Add the garlic and spices

    Add the garlic, 1 tsp of cumin and 1 tsp of sweet paprika. Stir for 1 minute to wake up the flavors without burning the garlic.

  5. Drain the kidney beans

    Pour the 400 g of kidney beans into the colander, rinse them under cold water and let them drain well.

  6. Let the chili simmer

    Pour the beans and the 400 g of crushed tomatoes into the sauté pan and season with salt and pepper. Cover and let it simmer over low heat for 10 minutes, stirring now and then.

  7. Serve the chili over rice

    Fluff the rice with a fork, taste the chili and adjust the salt and pepper. Split the rice between two plates and top with the piping hot chili.

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 727 kcal. 66% comes from carbs, 15% from protein and 13% from fat.

120 gCarbs
28 gProtein
11 gFat
Per serving (the dish for 2, divided by 2)
Energy727 kcal
Protein28 g
Carbs119.8 g
of which sugars14.7 g
Fat10.6 g
of which saturated fat2.1 g
Fiber23.1 g
Salt1.6 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 $1.51 a serving, adding up the average prices of the ingredients you need to buy.

≈ $3.03for 2 people
≈ $1.51a 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?

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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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