Cheese Chili with Rice

Cheese Chili with Rice

This quick-to-fix chili can be on the table in minutes. Crisp crackers can be served with the chili instead of rice, if you prefer.

4 servings


1 medium onion, minced
1 clove garlic, minced
2 Tbs. butter or margarine
1 can (8 oz.) stewed tomatoes, mashed
1 can (16 oz.) kidney beans, undrained
2 Tbs. hot chili sauce or more – to taste
1 cup shredded sharp Cheddar cheese
Salt to taste
Hot cooked rice


In saucepan saute onion and garlic in butter until onion is tender.

Ad tomatoes, beans and chili sauce. Bring to boiling and simmer, uncovered, for 10 minutes.

Remove from heat. Add cheese (reserve a little for garnish) and stir until melted. Add salt to taste.

Serve chili in soup bowls with scoops or mounds of rice in the centver, topped with shredded cheese.


Chili can be made ahead and reheated. Add cheese just before serving. Hot chili sauce. Chili powder to taste can be substituted for hot chili sauce.

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