These chilli con carne bowls are a fun, budget-friendly dinner idea that are quick and easy to make, and are on the table in 30 minutes. Adding kidney beans to the beef is a great way of making it go further, as well as adding some extra fibre to the dish.
Beef mince is cooked with spices, tomatoes and kidney beans then served with various toppings. I like to spoon the mince and cooked rice in bowls then serve with a selection of toppings so everyone can help themselves - it's great for getting kids interested in the food, and when we have friends around it makes dinner time super social.
For my son, serving with corn chips helps gloss over the fact there are beans in the recipe!
If you want to make your chilli bowl dairy-free leave out the cheese, or use a dairy-free or vegan cheese.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 tablespoon olive oil
- ½ brown onion diced
- 1 carrot finely diced
- 250 g beef mince
- 2 cloves garlic minced
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- pich cayenne optional
- 1 teaspoon tomato puree
- ½ teaspoon salt
- 240 ml water
- 400 g tin chopped tomatoes
- 400 g tin kidney beans drained and rinsed
To Serve - all optional!
- boiled rice
- corn chips
- 50 g cheddar cheese grated
- avocado diced
- corn
- cherry tomatoes halved
Method
- Heat the oil in a large saucepan over a medium heat. Add the onion and carrot and cook for 5 minutes, until starting to soften.
- Turn the heat up to high and add the beef mince. Cook, breaking it up with a spoon, until browned.
- Turn the heat back down to medium and add the garlic. Cook for 1 minute.
- Add the ground cumin, dried oregano, smoked paprika and cayenne, if using, and tomato paste and cook for 30 seconds, until fragrant.
- Tip in the tomatoes and 1 c / 240ml water and add the salt. Bring up to a boil then turn the heat down and simmer for 10 minutes.
- Add the kidney beans and cook for 5 minutes, until heated through.
- Serve straight away spooned over cooked rice, topped with avocado, lime, tomatoes, tinned sweetcorn, fresh coriander, and corn chips.
Notes
Nutrition calculated with cheese and without rice or corn chips.
STORAGE:
Store any leftover chilli beef mince in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
Nutrition
Calories 355kcal | Carbohydrates 23g | Protein 20g | Fat 21g | Saturated Fat 8g | Polyunsaturated Fat 1g | Monounsaturated Fat 9g | Trans Fat 1g | Cholesterol 57mg | Sodium 829mg | Potassium 719mg | Fiber 7g | Sugar 6g | Vitamin A 2926IU | Vitamin C 13mg | Calcium 180mg | Iron 4mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 tablespoon olive oil
- ½ brown onion diced
- 1 carrot finely diced
- 250 g beef mince
- 2 cloves garlic minced
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- pich cayenne optional
- 1 teaspoon tomato puree
- ½ teaspoon salt
- 1 c water
- 400 g tin chopped tomatoes
- 400 g tin kidney beans drained and rinsed
To Serve - all optional!
- boiled rice
- corn chips
- ½ c cheddar cheese grated
- avocado diced
- corn
- cherry tomatoes halved
- fresh coriander
Method
- Heat the oil in a large saucepan over a medium heat. Add the onion and carrot and cook for 5 minutes, until starting to soften.
- Turn the heat up to high and add the beef mince. Cook, breaking it up with a spoon, until browned.
- Turn the heat back down to medium and add the garlic. Cook for 1 minute.
- Add the ground cumin, dried oregano, smoked paprika and cayenne, if using, and tomato paste and cook for 30 seconds, until fragrant.
- Tip in the tomatoes and 1 c / 240ml water and add the salt. Bring up to a boil then turn the heat down and simmer for 10 minutes.
- Add the kidney beans and cook for 5 minutes, until heated through.
- Serve straight away spooned over cooked rice, topped with avocado, lime, tomatoes, tinned sweetcorn, fresh coriander, and corn chips.
Notes
Nutrition calculated with cheese and without rice or corn chips.
STORAGE:
Store any leftover chilli beef mince in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
Nutrition
Calories 355kcal | Carbohydrates 23g | Protein 20g | Fat 21g | Saturated Fat 8g | Polyunsaturated Fat 1g | Monounsaturated Fat 9g | Trans Fat 1g | Cholesterol 57mg | Sodium 829mg | Potassium 719mg | Fiber 7g | Sugar 6g | Vitamin A 2926IU | Vitamin C 13mg | Calcium 180mg | Iron 4mg
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