Chili and Rice Casserole {Freezer Meal}

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Make a delicious Chili with two types of beans, tomatoes, and ground beef then serve it over top of rice with a healthy sprinkle of cheese.

A pan with rice and chili in it with a bowl of cheese behind it.

October is here and school is in full swing.   My days are crazy busy with teaching students, managing behaviors, and working with parents.

After work I come home and play with my son and by the time dinner comes around I’m exhausted.  Some days I throw something in the slow cooker before I leave in the morning and other days I make a quick and easy dinner.

Sometimes I wish I could just pull something out of the freezer and bake it when I get home.  That’s where freezer meals come in.  This Chili and Rice Casserole is an easy to make and delicious freezer meal.


  • ground beef
  • chili seasoning
  • cannellini beans
  • black beans
  • crushed tomatoes
  • green chilies
  • rice
  • cheddar cheese

To Make the Chili: Heat the ground beef in a large skillet over medium heat.  Sauté for 7-9 minutes or until browned.  Add water and packet of chili seasoning and mix well.  Add in the cannellini beans, black beans, crushed tomatoes, and green chilies.  Mix well and cook for 5 minutes, stirring occasionally.  Pour the cooked rice into the bottom of a dish. Pour the beef and bean mixture over top.  Sprinkle the top with cheddar cheese.

I love making freezer meals.   I usually put together a list of 5 or 6, do the grocery shopping, and make them all in one day.

After making them I freeze them and pull them out all winter long.   Most of my freezer meals are comfort food and this Chili and Rice Casserole fits the bill!

I was going to just make chili and freeze it but then I thought I would have to make a side dish with it and that’s a pain.  I wanted a one dish meal that I could simply pull out and bake.  So I thought a chili casserole with rice would be perfect.

A can of tomatoes, a can of black beans, a pacakge of cheese, a bowl of breadcrumbs, a package of ground beef.

Can I just freeze the chili?

Absolutely!  If you just want to make the chili and freeze it go ahead!  Simply leave the rice out and freeze in gallon freezer bags, air tight containers, or disposable containers.

Can I use different beans?

You can use any combination of canned beans that you would like as long as it’s the same amount.  Try pinto beans, fava beans, black beans, kidney beans, or navy beans.

Can I use a different protein?

You can use ground pork, chicken, or turkey in place of the ground beef.  If you want to make it vegetarian you can certainly use vegetarian crumbles in this dish.

How do I freeze this?

Place the casserole in a disposable container.   Cover with plastic wrap and then cover with foil. Place a strip of tape with the instructions on top and freeze until solid.  Before baking remove the plastic wrap and cover with the foil.

I layered rice in the bottom of a baking dish and then put my homemade chili on top.  While that would be tasty enough, a casserole isn’t complete without the cheese!

I had several types of cheese on hand and tried three of them with a spoonful of chili.  The Kerrygold Aged Cheddar went the best with this dish.   It’s rich and creamy flavor goes well with the spicy chili.

Pin Collage:  A skillet with chili in it, a skillet with tomatoes, beans, and chilies in it, a tin pan with rice in it, a pan covered in foil.

The best part of this dish is that I can make it ahead of time and either leave it in the refrigerator over night to bake the next day or freeze it and bake it anytime in the next 6 months.  It’s a warm, hearty, and comforting dish perfect for fall or winter.

More Chili Recipes:

A pan of chili and rice with a bowl of cheese behind it.

Delicious CHili and Rice Casserole can be made ahead of time and baked later!

Chili and Rice Casserole {Freezer Meal}

Make this tasty chili and rice casserole one day then make it another! It can also be made on the weekend and frozen to eat at a later time.
4.55 from 20 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 servings
Author: Hezzi-D


  • 1 lb. ground beef
  • 1 packet of chili seasoning
  • 1 can 15 oz cannellini beans, rinsed and drained
  • 1 can 15 oz black beans, rinsed and drained
  • 2 cans 14.5 oz crushed tomatoes
  • 1 can 4 oz green chilies
  • 2 c. rice cooked
  • 1 block Kerrygold Aged Cheddar cheese shredded


  • Spray a 9 x 13 disposable baking dish with cooking spray. Set aside.
  • In a large skillet heat the ground beef over medium heat. Saute for 7-9 minutes or until it has browned. Add 1/2 c. of water and a packet of chili seasoning and mix well.
  • Add in the cannellini beans, black beans, crushed tomatoes, and green chilies. Mix well and cook for 5 minutes, stirring occasionally.
  • Pour the cooked rice into the bottom of the disposable baking dish. Pour the beef and bean mixture over top.
  • Sprinkle the top with the Kerrygold Aged Cheddar cheese.
  • Cover with plastic wrap and then foil.
  • Refrigerate until ready to bake or freeze for up to 6 months.
  • When ready to bake, preheat the oven to 375 degrees. Remove the plastic wrap from the baking dish and replace the foil. Bake for 30 minutes. Remove the foil and continue baking for 15 minutes.


A Hezzi-D Original Recipe

A pan of chili rice casserole with cheese on top.

I received Kerrygold Cheese to use in a recipe post but all opinions are 100% my own.


    1. You can do it either way. If you don’t defrost it you will probably need to bake at least 45 minutes with the foil then 20-30 minutes without. I usually just defrost in the refrigerator overnight.

    1. Hello,
      The heating instructions are from making it fresh or defrosted. If you make it from frozen I would recommend putting it in at 350 for 30 minutes first then following the directions in the recipe.

  1. 5 stars
    I am adding this to my list! I have a daughter that is vegetarian so this is super easy to adapt for her. I could freeze her part in smaller containers.

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