Description
A quick and easy recipe for flavorful chili beans and rice, perfect for a simple weeknight meal. This vegetarian dish is packed with protein and fiber, and can be customized with your favorite toppings.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 1 bell pepper (any color, diced)
- 1 can (15 ounces) chili beans in sauce (undrained)
- 1 can (15 ounces) black beans (drained and rinsed)
- 1 can (14.5 ounces) diced tomatoes (with juices)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups cooked white or brown rice
Optional Toppings:
- Shredded cheese
- Sour cream
- Chopped green onions
- Cilantro
- Avocado slices
Instructions
- Heat olive oil: In a large skillet over medium heat, add olive oil.
- Cook vegetables: Add diced onion and bell pepper, cook until softened. Stir in garlic.
- Add beans and spices: Add chili beans, black beans, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Simmer for 10-15 minutes.
- Serve: Spoon chili over cooked rice. Add desired toppings.
Notes
- This recipe is versatile – customize with your favorite beans or add ground meat for a meaty version.
- Great for burritos or taco bowls.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 11g
- Protein: 15g
- Cholesterol: 0mg
