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Southwest Chili & Spiced Rice


Everyone loves this chili and rice combination.  The recipe serves 8, but when we make it at home or on holiday for 4 or 5, we save the leftovers for lunch the next day - rolling the chili and rice up in tortillas or wraps with a bit of shredded cheese and 'that last bit of salsa' left in the jar in the fridge (sour cream and guacamole work great too). 

  • 1-14 oz can cooked red kidney beans, rinsed and drained
  • 1-14 oz can cooked white or black beans, rinsed and drained
  • 1-14 oz can cooked lentils, rinsed and drained
  • 1-28 oz can diced tomatoes, with juice
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 1 medium green or yellow pepper, diced
  • 1/8 cup olive oil
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons chili powder *
  • 1 teaspoon cumin*
  • or **replace chili powder and cumin with 2 Tablespoons DM BBQ Spice Blend
  • 1 teaspoon salt
  • Pepper to taste
  • Vegetable broth or water to thin, if necessary
  • 2 cups white or brown rice (cooked in 4 cups water or 50/50 water and broth)
  • 1 teaspoon DM Mexican Spice Blend (for rice)
  • chopped cilantro for garnish - if desired.

* for more heat, add a few drops of DM Jalapeno OilEssenceTM to the chili, after seasoning.

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In a large deep pot or dutch oven, sauté onion, garlic and green or yellow pepper in oil until softened. Add spices and heat to release oils. Add remaining ingredients, stir and simmer for at least 20 minutes until thickened. Use vegetable broth or water to thin if desired.

Add spice to rice water/broth and cook as usual.  Serve chili over or beside hot rice on plates or in bowls.  To serve family style - spread rice evenly in a large casserole dish, creating a large hole in the centre for the chili.  Garnish with chopped cilantro, if desired.

Submitted by:

C@H Kitchen