Settle into Fall with a Cozy Recipe for Chili with Rice and Great Northern Beans

Good day everyone and happy fall! I hope the kids are getting used to school once again. With the leaves starting to turn and the temps are finally going down, it’s really feeling like fall. That means it’s time for leaf piles, cozy slippers, and hearty soups. Ok so the leaves still haven’t turned, much less fallen in my yard, but that doesn’t mean I can’t throw on some warm socks and whip up a savory soup. While the bacon and potato chowder is my favorite, I wanted to make something different this time. Looking through my collection, I found a delicious recipe for chili with Great Northern beans and rice.

Great Northern Bean and Rice Chili Recipe

This chili is hearty but not spicy, which is great for spice wimps like me. The Great Northern beans have a great subtle flavor and texture that compliments the dish perfectly. This chili has a rich tomato base with a blend of herbs and soy sauce to create the perfect dish for a chilly fall day. Your family will enjoy this hearty chili after an evening of playing in the leaves.

The ingredients you need for this delicious chili are:

Ingredients for Great Northern Bean Chili

  • 3 cans of tomato sauce
  • 1½ cups Great Northern beans
  • ¾ cup brown or white rice
  • 3 tablespoons soy sauce
  • 1 onion
  • 1 Bay leaf
  • ¼ teaspoon marjoram
  • 1½ teaspoons chili powder
  • 3 cloves garlic
  • ¼ teaspoon thyme

As you all know I am not a fan of spicy food, so chili usually isn’t my favorite. But this chili is nice and mellow. The Great Northern beans are my new favorite beans. They don’t have a strong flavor but do add body to this dish.

Before you start cooking, first you need to soak the beans.

Soak the beans in a large pot with six cups of water for an hour. After the beans have soaked, drain and rinse the beans and set aside. You also need to rinse the rice as well. Strain it and set that aside for later too.

Next it’s time for some knife skills. I even got a new knife set to try out. More on that toward the end of the post.

Both the onion and garlic cloves need to be minced. To mince the onion start by chopping it in half. Slice the onion vertically but not all the way through the top (see photo above). Then finely chop onion horizontally to produce tiny onion pieces. It’s really nice to have the onions so finely chopped. You get the flavor without biting through a chunk of onion.

For the three garlic cloves, start by peeling the cloves. Then crush the clove with the flat part of the knife and finely mince the garlic.

Now it’s time to start cooking.

In a large pot add the beans, minced onions, garlic, marjoram, thyme, and a bay leaf to six cups of water. Bring it to a boil for 5 to 6 minutes. Then turn the stove down and let the beans simmer for 1 hour to 1½ hours or until the beans are tender.

Okay, I’m going to make a quick note before we move on. I’d also recommend cooking the rice in with the beans especially if you are using brown rice. The rice did seem a little undercooking in my chili, but it was still yummy. So adding it earlier in the recipe will really help.

Next add the rice (if you didn’t add it before), tomato sauce, soy sauce, and chili powder. Bring to a boil and cook for 5 minutes. Then turn down the heat to simmer for 30-45 minutes stirring occasionally until the rice is done. Dish it up and enjoy!

Great Northern Bean and Rice Chili

This feels so much like fall and tastes delicious. Adding some cheese or sour cream would also be yummy. It makes me want to curl up on the couch with a blanket and watch a movie. Next time my family has a movie night this will be on the menu. It will also be added to my fall soup list. I’m already looking forward to my next batch and enjoying a cozy evening in with my family.

Also I’m looking forward to more cooking with the new knife set that I just got. The Maxxstar 5 piece knife set is now available right now at Heartland America.

Maxxstar 5 Piece Knife Set Available at Heartland America

So I have just used the utility knife, and I do really like it. I might be a sucker for copper and copper color, but these knives are actually good to work with not just pretty to look at. It made quick work of mincing both the onion and the garlic. The grip is comfortable and doesn’t slip. I did run it through the dishwasher too. It came out very nice without tarnishing the blade. Yay for easy cleanup! Overall I’m very happy with this set, and I’m looking forward to chopping more ingredients. 😀 This knife set is only available while supplies last. So check it out before they’re sold out.

I hope it’s starting to feel more like fall so you can enjoy some yummy chili and fun with your family. Next time I’ll be bringing you a variety of products to make the most of your autumn. So until then have a some seasonal fun and remember you are always welcome at home with Heartland.

Great Northern Bean and Rice Chili
Great Northern Bean and Rice Chili
Print Recipe
Servings Prep Time
4-6 servings 20 minutes
Cook Time Passive Time
2-2.5 hours 1 hour
Servings Prep Time
4-6 servings 20 minutes
Cook Time Passive Time
2-2.5 hours 1 hour
Great Northern Bean and Rice Chili
Great Northern Bean and Rice Chili
Print Recipe
Servings Prep Time
4-6 servings 20 minutes
Cook Time Passive Time
2-2.5 hours 1 hour
Servings Prep Time
4-6 servings 20 minutes
Cook Time Passive Time
2-2.5 hours 1 hour
Ingredients
Servings: servings
Instructions
  1. Soak beans for at least 1 hour.
  2. Rinse and drain beans and rice.
  3. Mince onion and garlic.
  4. In a large pot bring 6 cups of water to a boil.
  5. Add beans, onion, garlic, marjoram, thyme, and bay leaf to the pot and boil for 5-6 minutes.
  6. Reduce the heat and simmer for 1 to 1-1/2 hours or until the beans are tender.
  7. Add rice, tomato sauce, soy sauce, and chili powder.
  8. Turn up heat and boil for 5 minutes.
  9. Reduce heat and simmer for 30-45 minutes or until rice is cooked.
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