A hearty and satisfying plant-based bowl featuring spicy black and kidney bean chili, fluffy white rice, fresh baby spinach, and creamy guacamole. This nourishing meal is high in protein and fiber, and perfect for a balanced lunch or dinner that doesn’t compromise on flavor or nutrition.

Why You’ll Love This Recipe

This Vegan Bean Chili Bowl is a complete and wholesome meal in one dish. The combination of legumes, vegetables, grains, and healthy fats ensures sustained energy and fullness. It’s quick to prepare, budget-friendly, and adaptable to your preferred spice level. Whether you’re vegan or simply exploring more plant-based meals, this bowl delivers comfort and substance with every bite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chili:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup canned black beans, drained and rinsed
• 1 cup canned kidney beans, drained and rinsed
• 1 can (14 oz) chopped tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (or to taste)
• Salt and pepper to taste

For the bowl:

• 1 cup cooked white rice
• 1 cup fresh baby spinach
• 1/2 cup guacamole
• Optional: chili flakes for garnish

directions

1. Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, and sauté until soft and translucent.
2. Add diced red bell pepper and cook for another 3 minutes.
3. Stir in tomato paste, ground cumin, smoked paprika, and chili powder. Let cook for 1–2 minutes to release the flavors.
4. Pour in the chopped tomatoes, black beans, and kidney beans. Season with salt and pepper.
5. Simmer on low heat for 15–20 minutes, stirring occasionally, until the chili thickens.
6. To serve, place a scoop of cooked rice in a bowl. Add a handful of fresh baby spinach.
7. Top with a generous portion of bean chili and a spoonful of guacamole.
8. Garnish with chili flakes if desired and serve warm.

Servings and timing

Servings: 2–3
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Grain swap: Use brown rice, quinoa, or cauliflower rice instead of white rice.
• Leafy greens: Substitute spinach with kale, arugula, or shredded romaine for variety.
• Extra veggies: Add corn, zucchini, or mushrooms to the chili for more texture and nutrients.
• Spicy version: Increase chili powder or add diced jalapeños for added heat.
• Toppings: Try adding sliced avocado, vegan sour cream, or chopped cilantro for extra flair.

storage/reheating

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Rice and guacamole should be stored separately for best texture.

To reheat, warm the chili in a saucepan over medium heat or microwave in a heatproof bowl for 1–2 minutes, stirring halfway through. Add a splash of water if the chili becomes too thick. Fresh spinach and guacamole should be added just before serving.

FAQs

Can I make this recipe ahead of time?

Yes, the chili can be made up to 3 days in advance. Store it in the refrigerator and reheat when ready to serve.

Is this recipe freezer-friendly?

The chili portion freezes well for up to 2 months. Defrost in the refrigerator overnight before reheating. Avoid freezing guacamole and spinach.

Can I use dried beans instead of canned?

Yes, but they must be soaked and cooked beforehand. You’ll need about 1/2 cup dried beans for every 1 cup of cooked beans.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just ensure any store-bought guacamole is also gluten-free.

Can I use another type of bean?

Absolutely. Pinto beans, navy beans, or chickpeas can be used as alternatives.

How can I add more protein?

Add tofu, tempeh, or textured vegetable protein (TVP) to the chili, or use a protein-rich grain like quinoa.

What if I don’t like guacamole?

You can substitute it with plain avocado slices, vegan yogurt, or omit it entirely.

How spicy is this chili?

The spice level is mild to moderate. Adjust the chili powder to your taste or add fresh chili for extra heat.

What kind of rice is best for this bowl?

Any variety works well, but jasmine, basmati, or brown rice offer great flavor and texture.

Can I serve this cold?

It’s best served warm, but the ingredients can be enjoyed at room temperature for a refreshing lunch option.

Conclusion

This Vegan Bean Chili Bowl with Rice, Spinach & Guacamole is a flavorful, comforting meal that supports a plant-based lifestyle without sacrificing taste or satisfaction. Easy to prepare and rich in texture, it makes an excellent weeknight dinner or nutritious lunch. With its colorful ingredients and customizable nature, it’s a bowl you’ll want to return to again and again.

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