Description
Chili Beans with Rice is a hearty, flavorful, and protein-packed meal made with beans, spices, tomatoes, and served over fluffy rice. It’s a budget-friendly, satisfying dish perfect for lunch or dinner.
Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup vegetable broth or water
- 2 cups cooked rice (white or brown)
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and bell pepper, and sauté for 5–7 minutes until softened.
- Stir in minced garlic and cook for 1 minute more.
- Add tomato paste, cumin, chili powder, smoked paprika, salt, and black pepper. Stir to coat the vegetables with spices.
- Add diced tomatoes, both types of beans, and vegetable broth. Mix well and bring to a simmer.
- Reduce heat and let simmer uncovered for 15–20 minutes, until thickened slightly.
- Serve hot over a bed of cooked rice.
- Garnish with chopped cilantro or green onions if desired.
Notes
- Use any variety of beans you like—pinto, navy, or garbanzo beans also work well.
- Can be made in advance and stored in the refrigerator for up to 4 days.
- Freeze leftovers for up to 2 months.
- Add corn or chopped zucchini for extra veggies.
- Adjust spice level by adding cayenne or hot sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg