Southwest Spice Green Chile Bowl (Printable version)

Hearty bowl featuring smoky spices, green chiles, beans, and colorful vegetables over 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, 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 - To serve, 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 Advice:

01 -
  • It comes together in under an hour but tastes like it simmered all day
  • The ingredient list is flexible enough that you can use whatever veggies are languishing in your crisper drawer
  • Leftaways actually taste better the next day as the spices deepen and settle into everything
02 -
  • The mixture will seem soupy when you first combine everything but it thickens beautifully as it simmers
  • Do not rush the initial vegetable sauté, that step builds the flavor foundation that carries the whole dish
  • If you have time, let the mixture sit for 10 minutes off the heat before serving, the flavors bloom and settle
03 -
  • Double the batch and freeze half in quart containers for emergency dinners
  • Warm your spices in the hot oil for 30 seconds before adding the onions, this wakes up their essential oils
  • Squeeze fresh lime over the entire bowl just before eating, the acid cuts through the richness and makes every flavor pop

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