Save to Pinterest This satisfying Southwest bowl combines tender black and pinto beans with sweet corn, zucchini, and bell peppers in a smoky green chile-infused sauce. The aromatic spice blend of chili powder, cumin, and smoked paprika creates layers of authentic Southwestern flavor that will make your kitchen smell incredible.
Ready in just 45 minutes, this nourishing bowl comes together easily in one skillet. Serve over fluffy brown rice or quinoa and top with fresh cilantro, creamy avocado, zesty lime, and cheese for a complete meal that's both comforting and packed with protein and fiber.
My tiny apartment kitchen smelled absolutely incredible the first time I made this green chile bowl. The smoked paprika hit the hot oil and suddenly it felt like a proper Southwestern cantina had taken over my stove. I hadnt expected something so simple to taste so complex.
I served these bowls to my skeptical friend who claimed she didnt like spicy food. She asked for seconds and then proceeded to text me the next morning asking if she could come over for dinner again. The gentle heat from the green chiles won her over completely.
Ingredients
- Olive oil: Creates the foundation for sautéing the vegetables and helps bloom the spices
- Yellow onion: Provides sweetness that balances the smoky heat of the spices
- Garlic: Adds aromatic depth when added after the onions have softened
- Red bell pepper: Brings sweetness and vibrant color to the bowl
- Zucchini: Absorbs the spices beautifully while adding texture
- Corn kernels: Provide little bursts of sweetness throughout
- Black beans: Offer earthy flavor and satisfying protein
- Pinto beans: Creamier than black beans and essential to authentic Southwestern flavor
- Diced green chiles: The star of the show with mild heat and tangy brightness
- Diced tomatoes with juice: Create the simmering sauce that brings everything together
- Cooked brown rice or quinoa: The hearty base that soaks up all those flavorful juices
- Chili powder: Provides classic warmth and depth
- Ground cumin: Adds that essential earthy Southwestern aroma
- Smoked paprika: The secret ingredient that makes everything taste like it cooked over a fire
- Dried oregano: Brings herbal notes that round out the spice blend
- Salt and black pepper: Essential for making all the flavors pop
- Cayenne pepper: Optional heat for those who like an extra kick
Instructions
- Sauté the aromatics:
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook for 3 to 4 minutes until softened and translucent.
- Add the fresh vegetables:
- Stir in minced garlic, red bell pepper, and zucchini. Cook for another 4 to 5 minutes until the vegetables begin to soften and become fragrant.
- Build the flavor base:
- Add corn, both drained beans, green chiles, diced tomatoes with their juice, and all the spices. Stir everything together until the vegetables are coated in spices and tomatoes.
- Let it meld:
- Reduce heat to low, cover, and simmer for 10 to 12 minutes. Stir occasionally and cook until vegetables are tender and the sauce has thickened slightly.
- Taste and adjust:
- Scoop up a small spoonful to taste the seasoning. Add more salt or a pinch of cayenne if you want more heat.
- Assemble the bowls:
- Spoon cooked rice or quinoa into the bottom of each bowl. Top generously with the green chile and bean mixture.
- Add your finishing touches:
- Sprinkle with cheese, scatter fresh cilantro, arrange avocado slices, and add lime wedges for squeezing. Add jalapeños and sour cream if you like.
Save to Pinterest This recipe became my go-to for busy weeknight dinners when I want something comforting but not heavy. The house fills with such inviting smells that my family starts drifting into the kitchen before I even call them.
Making It Your Own
Ive learned that this bowl is incredibly forgiving and adaptable. Add shredded rotisserie chicken if you eat meat or throw in extra vegetables if your crisper drawer needs clearing. The spice blend works its magic regardless.
Perfecting the Base
Sometimes I make double batches of the spice blend and keep it in a small jar. Weeknight dinner prep becomes even faster when the spices are already measured and mixed. Just spoon in the right amount when you are ready to cook.
Serving Suggestions
A crisp lager cuts through the richness beautifully while a citrusy Sauvignon Blanc complements the bright green chiles. Set out all the toppings family style and let everyone build their perfect bowl.
- Warm your bowls in the oven for a few minutes before serving
- Squeeze fresh lime over the entire bowl before taking your first bite
- Extra sour cream helps balance the heat if you got generous with cayenne
Save to Pinterest Hope this bowl brings as much warmth to your table as it has to mine over the years.
Recipe FAQs
- → Can I make this ahead of time?
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Absolutely. This bowl tastes even better the next day as flavors have time to meld together. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.
- → Is this spicy?
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The mild green chiles provide gentle warmth rather than intense heat. The cayenne pepper is optional, so you can control the spice level. For more kick, add extra cayenne or fresh jalapeños as garnish.
- → Can I use dried beans instead of canned?
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Yes, cook 1 cup dry black beans and 1 cup dry pinto beans separately until tender. You'll need about 3 cups cooked beans total. This takes longer but yields excellent texture and flavor.
- → What protein options work well?
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Shredded rotisserie chicken, cooked ground turkey, or chorizo make excellent additions. For plant-based protein, add extra beans, quinoa instead of rice, or diced tofu during the last few minutes of cooking.
- → How do I store leftovers?
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Keep the bean and vegetable mixture separate from rice and toppings for best results. Refrigerate each component in airtight containers. The mixture freezes well for up to 3 months—thaw overnight and reheat before serving.
