Southwest Spice Green Chile Bowl (Printable Version)
Hearty bowl with smoky spices, green chiles, beans and veggies over brown rice.
# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 zucchini, diced
06 - 1 cup frozen or fresh corn kernels
→ Legumes
07 - 1 (15-ounce) can black beans, drained and rinsed
08 - 1 (15-ounce) can pinto beans, drained and rinsed
→ Chiles & Tomatoes
09 - 2 (4-ounce) cans diced mild green chiles
10 - 1 (14.5-ounce) can diced tomatoes, undrained
→ Grains
11 - 2 cups cooked brown rice or quinoa
→ Spices & Seasonings
12 - 1 ½ teaspoons chili powder
13 - 1 teaspoon ground cumin
14 - ½ teaspoon smoked paprika
15 - ½ teaspoon dried oregano
16 - ½ teaspoon salt, or to taste
17 - ¼ teaspoon ground black pepper
18 - ¼ teaspoon cayenne pepper, optional
→ Toppings
19 - ½ cup shredded cheddar or Monterey Jack cheese
20 - ¼ cup chopped fresh cilantro
21 - 1 avocado, sliced
22 - 1 lime, cut into wedges
23 - Sliced jalapeños
24 - Sour cream or Greek yogurt
# Directions:
01 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and sauté for 3–4 minutes until softened and translucent.
02 - Stir in garlic, red bell pepper, and zucchini. Cook for another 4–5 minutes until vegetables begin to soften and become fragrant.
03 - Add corn, black beans, pinto beans, green chiles, diced tomatoes with juice, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne. Stir well to thoroughly combine all ingredients.
04 - Reduce heat to low, cover, and simmer for 10–12 minutes, stirring occasionally, until vegetables are tender and flavors have melded together.
05 - Taste the mixture and adjust seasoning with additional salt or spices if needed.
06 - Spoon cooked brown rice or quinoa into serving bowls. Top generously with the green chile and bean mixture.
07 - Garnish with your choice of shredded cheese, fresh cilantro, avocado slices, lime wedges, sliced jalapeños, and a dollop of sour cream or Greek yogurt.
# Expert Hints:
01 -
- The smoky spices and green chiles create layers of flavor that develop beautifully as it simmers
- Everything cooks in one pan while the rice quietly does its thing separately
- Leftovers actually taste better the next day when the spices have had more time to mingle
02 -
- The mixture thickens as it sits so add a splash of water or broth when reheating leftovers
- Using two types of beans creates better texture and flavor than just one variety
- Dont rush the initial vegetable sauté since that layering of flavors builds the foundation
03 -
- Drain and rinse the beans thoroughly to prevent the dish from becoming too muddy
- Let the finished mixture rest covered for 5 minutes off the heat before serving