This vegetarian Spicy Bean Chili Rice Bowl is sure to satisfy you for lunch! This dish is hearty and is a quick version of a chili that’s perfect to make in 30 minutes!

Sometimes you just want something satisfying in your belly. Warm and comforting. Sadly, though, we don’t always have the time to do this! A traditional chili can take quite some time to make, as they are often slow-cooked. But here we’re going to expedite the process so that you have no reason not to have a nourishing and filling meal!

If you’d like a more traditional chili that’s still fairly quick to prepare I recommend you check out my Best Instant Pot Chili recipe, which was originally created for #TheGreatChiliConfrontation collaboration on YouTube!

Be sure to check out the hashtag on YouTube to see the other amazing recipes, and if you’re not already subscribed to me on YouTube, then please do that by clicking here! I’d really appreciate the support as I make more recipes on video!

That chili recipe has beans and ground beef. This recipe is perfect for vegetarians as I’m just going to be using some black beans! In this mixture, we’ve got black beans, onions, corn, and peppers, cooked in some diced tomatoes. This is super simple and will definitely fill you up, and it’s loaded with healthy goodies!

Hungry now? I know I am! I’m writing this post almost right after eating this, and I could easily have another bowl or too! It was so tasty, so I hope you give this quick and easy recipe a try!

How to Make Spicy Bean Chili Rice Bowl

If using canned beans, drain your beans and rinse well. If using dried beans, then cook your beans in a pressure cooker or in an Instant Pot if you have one. Want to learn how to make the best beans in the Instant Pot? Check out my tutorial for the ONLY Recipe You’ll Need for the Best Beans! Set your beans aside.

Heat a pan on medium heat and add olive oil.

When the pan is hot, add the onions, peppers, and garlic.

Cook until the onions are soft and translucent.

Then pour in the diced tomatoes. Add a bay leaf, and season with cayenne pepper.

Mix well.

Season with chili powder and stir.

Let the chili mixture simmer for about 15 minutes, until the sauce is thick.

In the meanwhile, cook your rice. If you need a tutorial on how to cook the perfect fluffy rice, check it out here!

When the rice is cooked, transfer it to two serving bowls and set aside.

Now add the black beans, the corn, and broth.

Mix well and simmer for an additional 5 minutes.

Pour the chili over the rice evenly across the two bowls.

What to Top The Chili With?

Now it’s time to complete our chili!

Add a dollop of sour cream.

Garnish with chopped green onions.

Finally, add some pieces of cheddar cheese.

Serve hot and enjoy!

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!

bean chili, bean chili recipe, bean chili with rice, bean chili with tomato and corn, homemade bean chili, homemade spicy bean chili, spicy bean chili, spicy bean chili recipe, tomato bean chili,

Mexican, vegetarian

Mexican

Yield: 2

Author: Anadi

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Spicy Bean Chili Rice Bowl

This recipe is a spicy bean chili using black beans, cayenne pepper, diced tomatoes, onions, garlic, and peppers. There's plenty of heat from this chili and it goes well with rice or potato wedges.

Prep time: 5 MCook time: 20 MTotal time: 25 M

Ingredients:

1/2 Cup basmati rice
2 Tbsp corn (fresh or frozen, thawed if frozen)
3/4 Cup canned black beans or 1/4 cup dried black beans
300 mL diced tomatoes
1/2 onion, chopped
1/2 Tbsp olive oil
1 garlic clove, minced
1/2 red or orange pepper, chopped
1/2 tsp cayenne pepper
1/2 tsp chili powder
3/4 Cup vegetable broth (or any broth)
salt to taste

For the toppings

1 Tbsp sour cream
1 Tbsp green onions, chopped
1 Tbsp cheddar cheese

Instructions:

If using canned beans, drain your beans and rinse well. If using dried beans, then cook your beans in a pressure cooker or in an Instant Pot if you have one. Learn more about cooking dried beans in the Instant Pot here.
Heat a pan on medium heat. When the pan is hot, add the onions, peppers and garlic. Cook until the onions are translucent.
Pour in the diced tomatoes and add a bay leaf. Season with cayenne pepper. Mix well and cook until the tomatoes become soft, for about 15 minutes. In the meanwhile, cook your rice. When the rice has finished cooking, transfer between two bowls and set aside.
Once your tomatoes have cooked, add in the beans, corn and broth. Simmer for another 5 minutes.
When the chili mixture has thickened, turn off the heat. Distribute the mixture over the two bowls, on top of the rice. Then, top with sour cream, green onions, and cheddar cheese. Serve hot and enjoy!