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Black Bean Chili & Rice

This veggie based chili recipe will leave you feeling full and satisfied, but also happy with a minimal clean-up by using only one pot to cook everything in.

40 mins
4 Serving(s)
Black Bean Chili & Rice


  • 1/4 cup Schnucks olive oil
  • 1 medium onion, diced
  • 2 bell peppers, chopped
  • 2 tsp. minced garlic
  • 1 carrot, grated
  • 2 tbsp. chili powder
  • 2 tsp. dried oregano
  • 2 tsp. ground cumin
  • 1/2 tsp. cayenne pepper
  • 1 1/2 cups prepared black beans, rinsed
  • 2 (15 oz.) cans tomato sauce
  • 2 cups cooked white rice
  • sour cream, to serve (if desired)
  • shredded cheese, to serve (if desired)
  • diced avocado, to serve (if desired)
  • diced onion, to serve (if desired)
  • diced tomatoes, to serve (if desired)


  1. Heat oil in large pot over medium-high heat. Add onion, bell pepper, garlic and carrot and sauté until soft, 7-10 minutes. Stir in chili powder, oregano, cumin and cayenne and cook 2 more minutes. Add beans, 1 cup water and tomato sauce. Bring to a boil, stirring occasionally.
  2. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season with salt and pepper, if desired.
  3. Serve chili over rice and top as desired.

Nutrition Facts

420 Calories Per ServingFat: 16gSaturated Fat: 2.5gSodium: 1070mgCarbohydrates: 63gFiber: 12gSugars: 11gProtein: 12g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe