Southwest Spice Green Chile Bowl (Printable)
Vibrant bowl with smoky spices, green chiles, beans, and vegetables for a hearty meal.
# 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
# How to Make It:
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 Hacks:
01 -
- Everything cooks in one pan so you spend less time washing dishes and more time eating
- The smoky spice blend hits that perfect comfort food spot without being overwhelmingly heavy
- Leftovers actually taste better the next day as all those spices keep mingling
02 -
- The mixture thickens as it sits so if reheating add a splash of water or broth to loosen it back up
- Dried spices need fat and heat to bloom so dont skip sauting the aromatics first
- Canned green chiles vary in heat level so always taste before adding extra cayenne
03 -
- Double the batch and freeze individual portions for emergency dinners
- Toast your spices in the dry pan for 30 seconds before adding oil for deeper flavor