Whole30 Spicy Chipotle Beans

Transform your weeknight meals with this flavor-packed Whole30 Spicy Chipotle Beans recipe—an innovative bean-free twist on a classic dish that’s bursting with smoky, spicy goodness. Instead of traditional beans, riced cauliflower, zucchini, and red bell peppers take center stage, delivering a hearty, vegetable-forward alternative that’s Whole30, paleo, and low-carb friendly. Infused with bold chipotle chili powder, smoked paprika, and cumin, this one-skillet wonder is simmered to perfection in a tomato paste and coconut aminos blend for depth and umami. Finished with fresh cilantro and a squeeze of lime, it’s a healthy, vibrant meal that’s ready in just 40 minutes and perfect for serving alongside your favorite proteins or as a standalone vegan dish.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Prepare the cauliflower by pulsing it in a food processor until it reaches a rice-like texture. Set aside.

Step 2

Heat the olive oil in a large skillet over medium heat.

Step 3

Once the oil is hot, add the chopped onion and sauté for 3-4 minutes, or until the onion becomes translucent.

Step 4

Add the minced garlic and cook for an additional minute until fragrant.

Step 5

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.

Step 6

Add the diced zucchini and red bell pepper to the skillet. Stir well to coat the vegetables with the spice mixture.

Step 7

Pour in the vegetable stock and coconut aminos. Stir to combine, and let the mixture simmer for 5 minutes.

Step 8

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.

Step 9

Taste and adjust seasoning if necessary.

Step 10

Remove from heat and stir in the fresh chopped cilantro.

Step 11

Serve warm with lime wedges on the side for a zesty garnish.

Nutrition Facts

Serving size	(1041.7g)

Amount per serving	% Daily Value*
Calories	527.2

Total Fat 30.8g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3030.2mg	0%
Total Carbohydrate 56.5g	0%
Dietary Fiber 15.6g	0%
Total Sugars 28.0g
Protein 12.9g	0%

Vitamin D 0IU	0%
Calcium 208.2mg	0%
Iron 7.0mg	0%
Potassium 2347.6mg	0%

*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.

Source of Calories

Fat: 50.0%

Protein: 9.3%

Carbs: 40.7%