Black Bean Chili with Rice

This black bean chili is rich, warming, and deeply satisfying. Served over fluffy rice and topped with creamy avocado and a squeeze of lime, it becomes a complete, comforting meal with just the right brightness.

This is Let’s Veg comfort, balanced and filling.

Olivia

Black Bean Chili with Rice

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Black bean chili with rice, avocado, and lime cooked hearty and flavorful. A satisfying Let’s Veg recipe perfect for easy dinners.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Course, Side Dish, Snack

Cuisine: American, cuban, Mexican

Calories: 183

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• Chili
• 2 tbsp olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 red bell pepper diced
• 2 cans 15 oz each black beans drained and rinsed
• 1 can 14–15 oz diced tomatoes
• 1½ cups vegetable broth
• 1½ tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt to taste
• Black pepper to taste
• To Serve
• Cooked rice
• Avocado slices
• Lime wedges
• Fresh cilantro optional

Equipment

Frying Pan

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Frying Pan

Cooking Instructions

 

1. Heat olive oil in a pot over medium heat.
2. Add onion and bell pepper; cook for 6-7 minutes until soft.
3. Add garlic and cook for 30 seconds until fragrant.
4. Stir in black beans, tomatoes, broth, cumin, chili powder, smoked paprika, salt, and pepper.
5. Bring to a gentle boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
6. Taste and adjust seasoning.
7. Serve chili over rice, topped with avocado and a squeeze of lime.

Nutrition

Calories: 183kcalCarbohydrates: 27gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 251mgPotassium: 517mgFiber: 9gSugar: 4gVitamin A: 1019IUVitamin C: 33mgCalcium: 57mgIron: 3mg

Notes

Mash some beans for a thicker chili

Add corn or jalapeños for variation

Keeps well for meal prep

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