I have been playing with my rice cooker once again! This time, I made a classic fall comfort dish, reduced the ingredients and streamlined it to make it easier, and then cooked it in my rice cooker. This Rice Cooker Chili recipe makes cooking easy in small spaces such as an RV, hotel, dorm room, or community kitchen. This small batch of Rice Cooker Chili makes enough for a few people and doesn’t require any chopping.

Do I need a rice cooker to make this recipe?

Nope! Nope! This small batch can be made on the stovetop in a small stockpot. Once the rest of your ingredients have been added, saute the beef on medium heat. This Rice Cooker Chili can also be made with an Instant pot. Use a saute function to brown the beef, and then use the chilli function after the rest of your ingredients have been added.


As I mentioned above, this Rice Cooker Chilli is a simplified version of my Classic Homemade Chili recipe. Because my rice cooker has an 8-cup capacity, I had to reduce the original chilli recipe by half. To make this recipe easier, I reduced the volume and substituted fresh onions and garlic for powdered varieties. Although I used only one can of beans to make the below recipe, I believe it could handle another can (maybe black beans) to help stretch your dollar further.


To ensure the best compatibility, I chose to work alongside one of the most common and basic rice cookers available. However, each model rice cooker produces slightly different results, so adjusting the recipe to suit your particular equipment may be necessary.


Rice Cooker Chili is a small batch of rice cooker chilli that’s easy to make but still packs a huge flavour. This recipe is perfect for RV living, hotel cooking, and camping!

Prep time: 5 minutes

Cooking Time: 35 minutes

Total Time: 40 minutes

Serving size: 1.5 cups per person


  • 1 Tbsp olive oil ($0.16)
  • 1/2 lb. Ground beef ($2.65)
  • 1/2 Tbsp chili powder* ($0.15)
  • 1/2 teaspoon cumin* ($0.05).
  • 1/8 tsp cayenne pepper* ($0.02)
  • 1/4 teaspoon garlic powder* ($0.02)
  • 1/2 teaspoon onion powder* ($0.02)
  • 1 teaspoon brown sugar* ($0.01)
  • 1/2 teaspoon salt* ($0.02)
  • Freshly cracked pepper*
  • 1 15oz. can diced tomatoes ($0.45)
  • 1/2 6oz. can tomato paste ($0.20)
  • 1 15oz. 1 15oz.
  • 3/4 cup water ($0.00


  • The olive oil and ground beef should be added to the rice cooker. Depending on which function is available on your cooker, close the lid. The lid should be kept closed while the beef cooks. Once the beef is fully browned, open the lid briefly and stir the meat. The lid of many rice cookers, including mine, will not heat properly unless it is tightly closed.
  • Drain any excess fat when the beef has browned to its full extent. Stir the chilli powder and cumin with the onion powder, garlic powder and onion powder to the ground beef. Cover the rice cooker and let it cook for 1 minute.
  • Add the kidney beans (and any juices) to the rice cooker. Mix everything until it is well combined.
  • Once more, close the lid and make sure that “white rice” (or “cook”) is selected. Then, let the chilli simmer for about 30 minutes. To ensure the chilli doesn’t stick to the bottom, stir it occasionally. You can restart the cooking cycle if your cooker stops after 30 minutes.
  • After 30 minutes of simmering, taste the chilli and adjust the seasonings if necessary. Finally, serve the chilli with your favourite chilli toppings.


*Half of a packet of chilli seasoning can be substituted for the individual spices.


Serving Size: 1.5 Cups Calories : 437.23 Kcal Carbohydrates : 41.2 G Protein: 27.53 G Fat: 18.03g Sodium : 1157.47 mg Fiber : 11.93g

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