Description
A hearty and flavorful recipe for Easy Chili Beans and Rice that combines tender beans, aromatic spices, and a savory tomato base served over fluffy rice. This vegetarian and gluten-free dish is a satisfying meal for any day of the week.
Ingredients
Scale
For the chili:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 bell pepper (chopped)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (15 oz) kidney beans (drained and rinsed)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) diced tomatoes with green chilies
- 1/2 cup tomato sauce
- 1/2 cup vegetable broth or water
For serving:
- 2 cups cooked white or brown rice
- Salt and pepper to taste
- Chopped cilantro and lime wedges for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes until softened.
- Stir in the garlic and bell pepper and cook for another 2–3 minutes.
- Sprinkle in the cumin, chili powder, smoked paprika, and cayenne pepper. Stir to coat the vegetables evenly.
- Add the kidney beans, black beans, diced tomatoes, tomato sauce, and broth. Stir well to combine.
- Bring to a simmer and cook uncovered for 10–12 minutes, stirring occasionally.
- Taste and season with salt and pepper as needed.
- Serve over warm cooked rice. Garnish with chopped cilantro and a squeeze of lime if desired.
Notes
- You can substitute any beans you have on hand, such as pinto or cannellini beans.
- For extra heat, add a chopped jalapeño or a dash of hot sauce.
- This recipe works great with leftover rice too.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 0mg
