Whole30 Spicy Chipotle Beans
Get ready to spice up your Whole30 meal plan with this vibrant and hearty recipe for Whole30 Spicy Chipotle Beans—made entirely bean-free for a creative twist! This rich, flavorful dish combines cauliflower rice, zucchini, and red bell pepper with a bold blend of chipotle chili powder, smoked paprika, and ground cumin for a smoky, spicy kick. A base of coconut aminos and vegetable stock ensures a savory depth while keeping the recipe Whole30-compliant. Finished with fresh cilantro and a squeeze of lime, this plant-based dish is perfect for anyone seeking a healthy, nutritious, and satisfying meal. Serve it solo or as a side dish to complement your favorite proteins. Perfect for busy weeknights, this one-pan recipe comes together in just 40 minutes and is sure to become a staple in your Whole30 rotation.
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Recipe Information
Ingredients
- 2 cups cauliflower florets
- 1 cup diced zucchini
- 1 cup diced red bell pepper
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon coconut aminos
- 1 cup low-sodium vegetable stock
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 lime wedges (for serving)
Instructions
Prepare the cauliflower by pulsing it in a food processor until it reaches a rice-like texture. Set aside.
Heat the olive oil in a large skillet over medium heat.
Once the oil is hot, add the chopped onion and sauté for 3-4 minutes, or until the onion becomes translucent.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the tomato paste, chipotle chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Cook the spices for 1-2 minutes to toast them and release their flavors.
Add the diced zucchini and red bell pepper to the skillet. Stir well to coat the vegetables with the spice mixture.
Pour in the vegetable stock and coconut aminos. Stir to combine, and let the mixture simmer for 5 minutes.
Add the cauliflower rice to the skillet, stir to evenly distribute, and allow it to cook for 4-5 minutes, or until the cauliflower is tender and the liquid has mostly evaporated.
Taste and adjust seasoning if necessary.
Remove from heat and stir in the fresh chopped cilantro.
Serve warm with lime wedges on the side for a zesty garnish.
Nutrition Facts
Calories |
123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 9% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.7 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 476 mg | 10% | |
*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.
