Savory Vegetable and Bean Chili Bowl with Rice

This Savory Vegetable and Bean Chili Bowl with Rice is a hearty and comforting dish, perfect for a cozy dinner. Packed with colorful vegetables and protein-rich beans, it's a nourishing meal that delights the senses.

Ingredients

• Olive oil - 1 tablespoon
• Red bell pepper - 1 medium, diced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Zucchini - 1 medium, diced
• Canned diced tomatoes - 400 grams (14 oz)
• Canned black beans - 240 grams (1 cup), rinsed and drained
• Canned kidney beans - 240 grams (1 cup), rinsed and drained
• Vegetable broth - 240 ml (1 cup)
• Chili powder - 2 teaspoons
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Pepper - 1/4 teaspoon
• Cooked rice - 240 grams (2 cups)
• Fresh cilantro - for garnish (optional)

Steps

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion, carrot, and celery; sauté for about 5 minutes, until softened.
3. Stir in minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
4. Add diced zucchini, canned diced tomatoes (with juices), black beans, kidney beans, and vegetable broth to the pot.
5. Sprinkle in chili powder, cumin, paprika, salt, and pepper; stir well to combine.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes, stirring occasionally.
7. Meanwhile, prepare the cooked rice according to package instructions.
8. Once the chili is thickened and flavors have melded, serve it over the cooked rice in bowls.
9. Garnish with fresh cilantro if desired before serving.

Nutrition

• Calories: 540
• Protein: 18 g
• Carbs: 100 g
• Fiber: 20 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, which supports digestive health.
• Packed with vitamins and minerals from a variety of vegetables.

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