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4.58 from 7 votes

One pot vegetarian chilli and rice bake

This vegetarian chilli and rice bake is all cooked up in one big baking dish - no pre-cooking required! Just mix all the raw ingredients, and bake.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Main meal
Cuisine: Mexican
Keyword: bean chilli, chilli bake, rice bake, vegetarian chilli
Servings: 6 people
Author: Becca Heyes


  • 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 400 g tin kidney beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 200 g tin sweetcorn, drained (160g, or ~ 1 cup, when drained)
  • 1 bell pepper, diced (I used red)
  • 5 medium mushrooms, diced fairly small
  • 3 spring onions, sliced
  • 150 g (~ 2/3 cup) uncooked long-grain white rice
  • 400 g tinned tomatoes (~ 1 1/3 cups)
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp cayenne chilli pepper
  • Generous pinch black pepper
  • 150 ml (generous 1/2 cup) vegetable stock
  • 100 g cheddar cheese, grated (~ 1 cup when grated)
  • To serve: fresh coriander (cilantro), avocado, salad, sour cream, etc. (optional)


  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • Add the first 13 ingredients (black beans through vegetable stock) to a large baking dish, and mix thoroughly. Remember the rice will expand as it cooks, so make sure the mixture doesn't completely fill the dish at this stage.
  • Cover the dish with foil, and bake for around an hour, or until the rice is almost entirely cooked.
  • Remove the foil, and add the grated cheese. Bake again for a further 15 minutes, or until the cheese has crisped up to your liking. Serve with fresh coriander (cilantro), and your choice of extras (avocado, sour cream, etc.).


If you have particularly hearty appetites, this dish will only serve 4!