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Chili Beans with Rice

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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

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  • 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

  1. Heat olive oil in a large skillet over medium heat.
  2. Add chopped onion and bell pepper, and sauté for 5–7 minutes until softened.
  3. Stir in minced garlic and cook for 1 minute more.
  4. Add tomato paste, cumin, chili powder, smoked paprika, salt, and black pepper. Stir to coat the vegetables with spices.
  5. Add diced tomatoes, both types of beans, and vegetable broth. Mix well and bring to a simmer.
  6. Reduce heat and let simmer uncovered for 15–20 minutes, until thickened slightly.
  7. Serve hot over a bed of cooked rice.
  8. 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

Find it online: https://tastyera.com/chili-beans-with-rice/