Kid-Approved Chili Con Carne Rice Bowl
The Ultimate Chili Con Carne Rice Bowl Recipe Using 3 Canned Goods and Fridge Staples
I made a delicious Chili Con Carne rice bowl using canned chili, Spam, baked beans, and leftover vegetables from my fridge. This Chili Con Carne rice bowl is fantastic for picky eaters, as it’s a great way to serve them a variety of vegetables. It’s also a perfect ‘fridge clean-out’ meal!
Main Ingredients- Canned Chili Con Carne 1 can (425g)
- Canned Baked Beans 1 can (420g)
- Spam 1 can (200g)
- Onion 1 medium (300g)
- Carrot 1 medium (180g)
- Cauliflower 1/2 head (150g)
- Bacon 3 slices (110g)
- Green Onion 1 stalk
- Unsalted Butter 2 Tbsp
- Eggs (optional)
- Cooked Rice (optional)
Seasoning- Minced Garlic 2 Tbsp
- Taco Seasoning 3 Tbsp (optional, for enhanced flavor)
- Grated Parmesan Cheese 2 Tbsp
- Sugar 2 Tbsp
- Oyster Sauce 1 Tbsp
- Minced Garlic 2 Tbsp
- Taco Seasoning 3 Tbsp (optional, for enhanced flavor)
- Grated Parmesan Cheese 2 Tbsp
- Sugar 2 Tbsp
- Oyster Sauce 1 Tbsp
Cooking Instructions
Step 1
Here are the ingredients I’ve prepared for the Chili Con Carne rice bowl. The canned Chili Con Carne I used contains beef and pork. Some canned Chili Con Carne also include baked beans, or you might find varieties made with turkey, so feel free to choose according to your preference. For an even richer flavor, adding canned sweet corn or mushrooms would be excellent.
Step 2
Peel and finely dice the onion into approximately 0.5 cm pieces. Uniformly diced onions will cook evenly and absorb the flavors well.
Step 3
Wash and peel the carrot. Use a small cookie cutter to create flower shapes, and finely chop the remaining carrot scraps. The flower-shaped carrots add a delightful visual appeal and can make vegetables more approachable for children.
Step 4
If using frozen cauliflower, thaw it at room temperature or briefly in the microwave. Rinse the thawed cauliflower under running water and pat dry. Separate it into bite-sized florets. If using fresh cauliflower, cut it into similar-sized florets.
Step 5
Drain the Spam and dice it into roughly 1 cm cubes. Cubing the Spam helps it hold its shape during cooking and provides a satisfying texture.
Step 6
Have your canned Chili Con Carne and canned baked beans ready. Both can be used directly from the can without any special preparation.
Step 7
1. Melt 2 Tbsp of butter in a pot over medium heat. 2. Add the sliced green onions and 2 Tbsp of minced garlic, and sauté for about 1 minute until fragrant. 3. Add the bacon and diced Spam, and carrots. Stir-fry for 2 minutes over medium-high heat until lightly browned. 4. Add the diced onion and continue to cook for another 2-3 minutes until the onion becomes translucent and tender. This process sweetens the onions.
Step 8
Now, add all the seasoning ingredients. Taco seasoning is optional but recommended for extra flavor. Stir well to ensure the seasonings coat all the ingredients evenly.
Step 9
Add the prepared cauliflower, baked beans, and the contents of the canned Chili Con Carne to the pot. Pour in the entire contents of the cans.
Step 10
After adding all the ingredients and seasonings, reduce the heat to low and gently stir for about 2 minutes. If the sauce seems too thick, you can add 2-3 Tbsp of milk to reach your desired consistency. My sauce was perfectly thick, so I didn’t need to add milk. Continue to simmer gently, allowing the flavors to meld.
Step 11
Serve the finished Chili Con Carne sauce generously over warm rice for a hearty bowl. It’s also delicious topped with a fried egg cooked sunny-side up! Alternatively, you can use it as a filling for toasted bread or hot dog buns for a delightful meal. Kids absolutely love this dish, so be sure to give it a try!
