Southwest Spice Green Chile Bowl (Printable Version)
Vibrant bowl featuring smoky spices, green chiles, beans, and vegetables for a hearty, flavorful meal ready in 45 minutes.
# Ingredient List:
→ 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, for heat)
→ Toppings (optional)
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.
02 - Stir in garlic, red bell pepper, and zucchini. Cook for another 4–5 minutes until vegetables begin to soften.
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 combine.
04 - Reduce heat to low, cover, and simmer for 10–12 minutes, stirring occasionally, until vegetables are tender and flavors meld.
05 - Taste and adjust seasoning if needed.
06 - Spoon cooked rice or quinoa into bowls. Top with the green chile and bean mixture.
07 - Garnish with your choice of cheese, cilantro, avocado, lime wedges, jalapeños, and a dollop of sour cream or Greek yogurt.
# Expert Tips:
01 -
- Everything cooks in one pan so you spend less time washing dishes and more time eating
- The combination of smoked paprika and green chiles creates this incredible depth that tastes like it simmered all day
02 -
- The mixture thickens as it sits, so if you are making it ahead you might want to stir in a splash of water or broth when reheating
- Dried spices bloom in fat, so do not add them until after you have cooked your onions in oil
03 -
- If the canned green chiles look too watery, drain them for about 30 seconds in a small sieve
- Toast your cumin in a dry pan for 30 seconds before adding it to the pot for a nuttier, deeper flavor