Chili Pilaf
Spice up your weeknight dinners with this vibrant and hearty Chili Pilaf, a one-pot wonder that combines bold Tex-Mex flavors with wholesome ingredients. Featuring aromatic sautéed onions, garlic, and red bell pepper, this dish is perfectly seasoned with chili powder, smoked paprika, and cumin for a smoky, zesty kick. Long-grain white rice is simmered to fluffy perfection in a flavorful blend of vegetable broth, diced tomatoes, and protein-packed kidney beans, while sweet corn adds a pop of color and sweetness. Ready in just 45 minutes, this easy, vegetarian pilaf is a filling, crowd-pleasing option that’s great for meal prep or a satisfying family dinner. Garnish with fresh cilantro and a squeeze of lime for a bright, tangy finish that ties it all together.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 units garlic cloves, minced
- 1 medium red bell pepper, diced
- 1.5 cups long-grain white rice
- 3 cups vegetable broth
- 1 cup canned diced tomatoes (with juice)
- 1 cup cooked kidney beans
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 cup frozen corn kernels
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 units lime wedges (optional, for serving)
Instructions
Heat a large saucepan or deep skillet over medium heat and add the olive oil.
Once the oil is hot, add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
Add the minced garlic and diced red bell pepper, and cook for an additional 2 minutes, stirring frequently.
Stir in the long-grain white rice and toast it lightly for 1-2 minutes, ensuring it gets evenly coated in the oil.
Pour in the vegetable broth and canned diced tomatoes (with their juice). Stir well to combine.
Add the kidney beans, chili powder, ground cumin, dried oregano, smoked paprika, salt, and black pepper. Mix thoroughly.
Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a lid and allow it to simmer for 15 minutes.
After 15 minutes, stir in the frozen corn kernels. Replace the lid and cook for another 5-8 minutes, or until the rice is fully cooked and the liquid is absorbed.
Remove the pan from heat and let it sit covered for 5 minutes to allow the flavors to meld.
Fluff the chili pilaf with a fork and adjust the seasoning if necessary.
Garnish with fresh chopped cilantro and serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
1535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4523 mg | 197% | |
| Total Carbohydrate | 262.5 g | 95% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 38.5 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3731 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
