This colorful and hearty vegan bean chili bowl is a nourishing, flavor-packed meal featuring a spicy tomato-based bean chili, fluffy white rice, fresh baby spinach, and creamy guacamole with a hint of lime. Perfect for meal prep, weeknight dinners, or plant-based comfort food cravings.

Why You’ll Love This Recipe

This vegan chili bowl is everything you want in a satisfying plant-based dish: bold flavor, vibrant colors, balanced nutrition, and wholesome ingredients. It’s rich in fiber and protein from the beans, subtly spiced with warming seasonings, and complemented by cooling guacamole and fresh spinach. Whether you’re eating more plant-based meals or looking for a meal-prep staple, this chili bowl checks all the boxes for taste, health, and convenience.

Ingredients

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

• 1 tbsp olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 red bell pepper, diced

• 1 carrot, diced

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1/2 tsp chili powder

• 1/2 tsp oregano

• 1/4 tsp cayenne pepper (optional)

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) crushed tomatoes

• Salt and pepper to taste

• 1 cup cooked white rice

• 1/2 cup fresh baby spinach leaves

• 1/2 cup guacamole (store-bought or homemade)

• Crushed red pepper flakes (optional, for garnish)

Directions

1. Heat olive oil in a large skillet or pot over medium heat.

2. Add onion and garlic. Sauté until fragrant and translucent, about 3 minutes.

3. Stir in the diced bell pepper and carrot. Cook for another 5 minutes until slightly softened.

4. Add cumin, smoked paprika, chili powder, oregano, and cayenne pepper (if using). Stir to coat the vegetables evenly.

5. Add the black beans, kidney beans, and crushed tomatoes. Mix well and bring to a simmer.

6. Reduce the heat to low, cover, and let simmer for 20 minutes, stirring occasionally. Season with salt and pepper to taste.

7. To assemble, place a scoop of cooked white rice into a bowl. Add a generous portion of the bean chili beside it.

8. Top with fresh baby spinach leaves and a spoonful of guacamole.

9. Sprinkle with crushed red pepper flakes if desired. Serve warm.

Servings and timing

Servings: 2–3
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Grain swap: Substitute white rice with brown rice, quinoa, or cauliflower rice for a different texture or added nutrients.

• Add protein: Mix in tofu crumbles, tempeh, or plant-based ground meat for an extra protein boost.

• Different beans: Use pinto beans, navy beans, or chickpeas if you prefer other legumes.

• Leafy greens: Kale or arugula can replace baby spinach for a slightly different flavor profile.

• Spice it up: Add diced jalapeños or chipotle peppers in adobo for a smokier and spicier chili.

Storage/Reheating

Storage: Store the chili in an airtight container in the refrigerator for up to 4 days. Keep rice, spinach, and guacamole separate for best results.
Reheating: Reheat the chili in a saucepan over medium heat or microwave in 1-minute intervals, stirring between each. Add a splash of water if it thickens too much.
Freezing: The chili freezes well. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this chili in advance?

Yes, this chili tastes even better the next day. Prepare it ahead of time and store in the fridge for quick meals throughout the week.

Is this recipe gluten-free?

Yes, all ingredients listed are naturally gluten-free. Just ensure your spices and canned items are certified gluten-free if necessary.

Can I use canned chili beans?

You can, but check the label for added ingredients. Adjust seasoning to avoid overly salty or flavored results.

How spicy is this chili?

The chili has mild heat, but you can increase or reduce spiciness by adjusting the cayenne or adding chili flakes to taste.

What type of rice works best?

White rice is commonly used, but jasmine, basmati, or brown rice are excellent options depending on your preference.

Can I add corn to this recipe?

Yes, corn adds sweetness and texture. Stir in a cup of canned or frozen corn during the simmering stage.

How long does guacamole last?

Guacamole is best eaten fresh, but it can be stored in the fridge for up to 2 days with plastic wrap pressed directly onto the surface to prevent browning.

Can I use dry beans instead of canned?

Absolutely. Just soak and cook the dry beans beforehand according to package directions before using in the recipe.

Is it possible to make this oil-free?

Yes, you can sauté the vegetables in water or vegetable broth for an oil-free version.

Can I serve this cold?

While the chili is best served warm, the dish can be eaten at room temperature, especially if packed as a lunch bowl.

Conclusion

The vegan bean chili bowl with rice and guacamole is a wholesome, satisfying, and easy-to-make meal that’s loaded with plant-based goodness. With flexible variations and make-ahead convenience, it’s ideal for busy weeknights or weekend meal prep. Whether you’re vegan or simply trying to eat more vegetables, this dish delivers on both flavor and nutrition.

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