Vent: my chili turned into soup and I need help fixing a whole pot

I was at my place in Reno on Sunday trying to make a quick chili with two cans of diced tomatoes, a can of kidney beans, and a can of corn, but the tomatoes had way more juice than I expected and it came out thin as broth. I dumped in half a cup of instant rice to soak it up, which helped some but now it tastes like rice with chili flavor instead of actual chili. Does anyone have a better trick for thickening a runny canned chili without wrecking the taste?

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