Description
Easy Chili Beans and Rice is a flavorful, hearty, and nutritious one-pan meal blending kidney and black beans with spices, vegetables, and cooked rice. This vegetarian and gluten-free dish is perfect for a quick weeknight dinner and offers a satisfying combination of protein, fiber, and vibrant Mexican-inspired flavors.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
Spices
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
Beans and Tomatoes
- 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
Base and Garnishes
- 2 cups cooked white or brown rice
- Salt and pepper to taste
- Chopped cilantro and lime wedges for garnish (optional)
Instructions
- Heat the oil: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes until softened.
- Add aromatics and vegetables: Stir in the minced garlic and chopped bell pepper. Cook for an additional 2 to 3 minutes until the vegetables are tender and fragrant.
- Add spices: Sprinkle the ground cumin, chili powder, smoked paprika, and optional cayenne pepper over the vegetables. Stir well to evenly coat all ingredients with the spices.
- Add beans and liquids: Add the drained kidney beans, black beans, diced tomatoes with green chilies, tomato sauce, and vegetable broth. Stir thoroughly to combine all ingredients.
- Simmer: Bring the mixture to a simmer over medium heat. Cook uncovered for 10 to 12 minutes, stirring occasionally, to allow flavors to meld and the sauce to thicken slightly.
- Season and serve: Taste the chili and season with salt and pepper as needed. Serve hot over warm cooked rice. Garnish with chopped cilantro and a squeeze of lime if desired.
Notes
- Substitute any beans you prefer, such as pinto or cannellini beans.
- For additional heat, add a chopped jalapeño or a dash of hot sauce.
- This recipe works great with leftover rice to save time.
