Rice Cooker Chili
Rice Cooker Chili serves 29g protein and 504 calories per bowl — a protein-forward option that covers serious macro ground in a single serving. Makes 3 hearty servings with minimal stovetop attention, freeing up prep time for other meals. Designed for lifters who need high-volume, high-protein meals that fit into aggressive fat loss phases.
Ingredients
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •80/20 Ground Beef(227g)
- •Chili powder(8g)
- •Cumin, Ground(3g)
- •Cayenne Pepper, Ground(1g)
- •Garlic powder(1g)
- •Onion powder(3g)
- •Brown sugar(5g)
- •1/2 tsp salt* ($0.02)
- •freshly cracked pepper*
- •Canned Diced Tomatoes(425g)
- •Tomato Paste(170g)
- •Beans, Kidney, Canned, Drained(425g)
- •3/4 cup water ($0.00)
Instructions
- 1Add the olive oil and ground beef to the rice cooker. Close the lid and select the "white rice" or "cook" function, depending on the functions available on your cooker. Allow the beef to cook with the lid closed, opening it briefly to stir and break up the meat every couple of minutes, until the beef is fully browned (about 5 minutes total). Many rice cookers, including the model I used, do not heat unless the lid is closed, so remember to close it after each stir.
- 2If you are using a higher fat content beef, drain the excess fat once it has fully browned. Add the chili powder, cumin, cayenne, garlic powder, onion powder, brown sugar, salt, and pepper to the ground beef in the rice cooker, stir to combine, then close the lid and cook for one minute more.
- 3Drain the can of kidney beans and add them to the rice cooker along with the diced tomatoes (and their juices), tomato paste, and water. Stir until everything is evenly combined.
- 4Close the lid once more, make sure "white rice" or "cook" is selected, then let the chili simmer for 30 minutes. Stir the chili occasionally to make sure it is not sticking on the bottom. If your cooker finishes the cook cycle before 30 minutes is up, simply begin it again.
- 5After simmering for 30 minutes, taste the chili, adjust the seasoning if desired, then serve with your favorite chili toppings.
Nutrition — Per Serving
504
calories
29g
protein
23g
fat
- Carbohydrates
- 51g
- Saturated fat
- 6.9g
- Sodium
- 653 mg
- Dietary fiber
- 14.1g
3 servings per batch · ~428g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
Set up your profile to enable swaps →Common questions
How much protein does Rice Cooker Chili have per serving?
Each serving delivers 29g of protein and 504 calories with 23g fat and 51g carbs. This balanced macro split between protein and carbs makes it suitable for most training days.
How long does Rice Cooker Chili take to prep?
This is a quick prep recipe that yields 3 servings, meaning you can have multiple meals ready in one cooking session. The stovetop preparation allows for efficient batch cooking without requiring active monitoring the entire time.
Is Rice Cooker Chili good for muscle gain?
At 29g protein and 504 calories per serving, this recipe works well as a foundation meal during muscle gain phases where carb intake is prioritized. The 51g carbs support workout performance and recovery when paired with additional protein sources throughout the day.
