Easy Mexican Chili Beans & Grains Recipe | Quick, flavorful dish with kidney beans, brown rice, and spices. Perfect for meal prep! #MexicanDish #ChiliBeans #GrainsRecipe
- Lime juice (1 tablespoon, optional but adds a nice zing)
- **Additional Ingredients for Creaminess and Flavor**
- Vegetable broth (2 cups)
- Olive oil (2 tablespoons)
This list includes all the necessary ingredients to make an easy Mexican chili beans and grains dish. Be sure to adjust the quantity of spices according to your taste preference. Enjoy crafting this nutritious meal that combines the flavors of both beans and grains!
Advertisement
Steps
### Easy Mexican Chili Beans and Grains Recipe
Are you looking to spice up your meal options? Try this delicious and nutritious Mexican-inspired dish: Easy Mexican Chili Beans and Grains. This hearty recipe combines beans, grains, vegetables, and spices in a flavorful broth that is both comforting and satisfying. Follow these simple steps for a dish that’s perfect for any time of the year.
#### Ingredients:
- 1 cup dried black beans
- 1 cup brown rice or quinoa
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 carrot, grated
- 1 cup corn kernels
- 8 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Lime wedges for serving
#### Instructions:
1. **Soak the Beans:**
- Rinse the dried black beans under cold water.
- Place them in a large bowl and cover with 3 inches of water.
- Let them soak overnight or at least 8 hours to reduce cooking time.
2. **Prepare Vegetables:**
- Dice the onion, mince the garlic, dice the bell pepper, slice the zucchini, grate the carrot, and set aside.
3. **Cook Rice or Quinoa (if using):**
- Rinse the brown rice or quinoa under cold water.
- In a medium saucepan, bring 2 cups of water to a boil.
- Add rice/quinoa and a pinch of salt.
- Reduce heat to low, cover, and simmer for about 18-20 minutes (rice) or 15-20 minutes (quinoa), until all the liquid is absorbed.
4. **Cook Beans:**
- Drain the soaked black beans and rinse with fresh water.
- In a large pot, combine the drained black beans and vegetable broth.
- Bring to a boil over medium-high heat, then reduce heat to low and simmer for about 30 minutes or until beans are tender.
5. **Sauté Vegetables:**
- Heat a large skillet over medium heat and add a bit of oil.
- Add the diced onion and minced garlic, sautéing until softened (about 4-5 minutes).
- Add the bell pepper, zucchini, carrot, and cook for an additional 5-7 minutes or until vegetables are slightly tender.
6. **Combine All Ingredients:**
- Stir in the cooked rice/quinoa into the vegetable mixture.
- Add the drained kidney beans, corn kernels, cumin, chili powder, paprika, salt, and pepper to taste.
- Mix well and cook for 2-3 more minutes until everything is heated through.
7. **Serve:**
- Garnish with fresh cilantro if desired.
- Serve hot with lime wedges on the side for a burst of citrus flavor.
#### Tips & Variations:
- For added protein, consider adding crumbled chicken or ground turkey to the mix.
- Experiment with different types of beans like pinto or black-eyed peas.
- Use a variety of bell peppers and vegetables depending on what is in season.
- Adjust spice levels according to your taste preference by adding more chili powder.
Enjoy this flavorful and filling meal, perfect for a cozy evening at home. This recipe not only provides a satisfying blend of flavors but also offers numerous health benefits from the beans and grains. Perfect for those who are looking to include plant-based proteins in their diet while enjoying delicious Mexican-inspired cuisine!