Red Beans and Rice Chili

I love red beans and rice, but had never made it myself. So I found an old recipe that I had clipped from a magazine and made a few changes, one of which was changing the amount of cumin in it—I added less because the amount the original recipe was calling for just seemed like it was way too much (and I’m not super big on strong cumin flavor). This is a really easy recipe, which is nice if you’re making red beans and rice for the first time like I was.

I thought this dish turned out really good, but the taste reminded me of chili, too. So that’s why I decided to call this Red Beans and Rice Chili—it’s a little like red beans and rice and a little like chili! I guess you could say it’s the best of both worlds. You’ll have to try it and see what you think!

Red Beans and Rice Chili

  • Servings: 6
  • Difficulty: easy
  • Print


Makes 6 servings

4 cups cooked rice
1 Tablespoon canola oil
1 large green pepper, diced
1 medium yellow onion, diced
2 stalks celery, sliced
3 garlic cloves, minced
1 (14-ounce) package of fully cooked smoked sausage, cut into 1/2-inch slices
3 (15-ounce) cans red beans or red kidney beans, drained and rinsed
1 (28-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
1/2 teaspoon cumin
1/2 teaspoon hot sauce
Optional: salt and pepper, to taste
Optional: chopped fresh parsley (or dried), for garnish

Cook rice according to package directions; set aside.

In a large pot or Dutch oven, add canola oil and saute green pepper, onion, celery, and garlic in the oil over medium heat for 5 to 7 minutes, until veggies start to get tender.

Add the sliced sausage, red beans, diced tomatoes, tomato paste, cumin, and hot sauce. Cover and simmer for 20 to 25 minutes. You can mash some of the beans slightly with a large spoon if you want, to make the mixture more thickened, then season with salt and pepper to taste, if desired. Serve in bowls topped with a scoop of rice and garnish with parsley, or serve the beans on a plate over a mound of rice.

Recipe from NancyC |

This dish is great served with cornbread or corn muffins—it makes a hearty lunch or dinner. I especially like dishes like this in the fall and winter because it really warms you up! Have you made red beans and rice before?

Sharing at Weekend Potluck, Fiesta Friday, Thursday Favorite Things, Full Plate Thursday, Tasty Tuesdays, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul, Silver Pennies Sundays, Happiness is Homemade.


7 thoughts on “Red Beans and Rice Chili

  1. Pingback: Red Beans and Rice Chili — NancyC | My Meals are on Wheels

Comments are always appreciated!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.