Chili Rice Bowl

This Chili Rice Bowl combines hearty brown rice with a spicy, flavorful chili made from black beans, tomatoes, and bold spices. It's a satisfying, vegan meal that's both nutritious and easy to prepare.

Ingredients

• Brown rice - 1 cup
• Water - 2 cups
• Black beans (canned, drained and rinsed) - 1 can (400g)
• Diced tomatoes (canned) - 1 can (400g)
• Red bell pepper - 1 medium, diced
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Chili powder - 2 tablespoons
• Cumin - 1 teaspoon
• Olive oil - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Avocado - 1 medium, sliced
• Fresh cilantro - 1/4 cup, chopped (for garnish)
• Lime - 1, cut into wedges (for serving)

Steps

1. Rinse the brown rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes or until the rice is tender and water is absorbed.
3. While the rice is cooking, heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper, sautéing for about 5 minutes until softened.
4. Add minced garlic, chili powder, cumin, salt, and black pepper to the skillet. Stir and cook for an additional 2 minutes until fragrant.
5. Stir in the black beans and diced tomatoes (with their juices). Bring the mixture to a simmer and cook for another 5-7 minutes, allowing flavors to meld.
6. Once the rice is cooked, fluff it with a fork and divide it between two bowls.
7. Top each bowl with the chili mixture, sliced avocado, and chopped cilantro. Serve with lime wedges on the side.

Nutrition

• Calories: 550
• Protein: 18 g
• Carbs: 90 g
• Fiber: 15 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber from black beans, promoting digestive health.
• Packed with vitamins and antioxidants from fresh vegetables and herbs.

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