Chilli Bowls

  • 10MINS
  • 20MINS
  • Serves 6
  • 345KCAL

Who fancies warming up with a chilli dinner? These slimming friendly Chilli Bowls take all the best parts of a chilli con carne dinner, and add an irresistible crunch. They’re too good to say no!

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NutritionPer Serving

  • Calories345
  • Carbs48g
  • Protein21g
  • Fat5g
  • Saturates2.3g
  • Sugars9.8g

Chilli Bowls - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

Using crispy tortilla wraps as our base, these filling, fiery Chilli Bowls are a whole new way to appreciate chilli con carne flavours.

They hold all the classic chilli dinner accompaniments, from a rice base to a cheesy topping (you can even add a spoonful of guacamole or sour cream, if you fancy!). We’ve not used much rice in this recipe, but trust us – it’s just the right amount to leave you full and satisfied.

At only 345 calories, they’re a light midweek dinner option that’ll soon become a warming family favourite. Why not throw in a few extra veggies with a tasty side-serving of green beans? If you do serve these bowls with any accompaniments, just be sure to keep count of additional calories.

You can also cook this recipe in a slow cooker.

What diets are these Chilli Bowls suitable for?

Chilli Bowls can be enjoyed on dairy-free diets, as long as you substitute the reduced fat mature Cheddar cheese for a suitable alternative.

It can be made gluten-free as long as you swap out the following ingredients for gluten-free versions; 

  • Beef stock cube
  • Tortilla wrap

If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!

How Weight Watchers friendly are these Chilli Bowls?

Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.

The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.

Do you need any special ingredients to make Chilli Bowls?

You don’t need any special ingredients to prepare this recipe, unless you are catering for dairy-free diets. You can always swap out the reduced fat mature Cheddar cheese to make this recipe dairy-free.

In terms of equipment, you’ll need 6 small ovenproof bowls to cook your recipe in the oven.

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‘Nice and tasty, very easy to make.’

Claire Gillon

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You can use dairy-free Cheddar cheese to make this recipe dairy-free!

These ovenproof dishes are the perfect size to shape your chilli bowls.

How many calories are in these Chilli Bowls?

There are 345 calories per portion in these Chilli Bowls, which means it falls into our Everyday Light category. 

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!

This Chilli Bowls is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat the oven to 190ºC

Step 2

Spray 6 small ovenproof bowls with low calorie cooking spray and set them on a large baking tray. Use 2 baking trays if you need to.

Step 2 pinchofnom.com

Step 3

Microwave the tortilla wraps for 30 seconds to make them a little more workable. Place each wrap inside a small ovenproof bowl, pressing firmly into the edges. Pop the bowls into the oven for 4 minutes until lightly golden. Remove from the bowls and leave on a wire rack to cool.

Step 3 pinchofnom.com

Step 4

Spray a large frying pan with low calorie cooking spray and add the onion and pepper. After frying for around 4 minutes, and once the onions and peppers have softened, add the garlic and beef mince. Fry together for another 4 minutes until the mince is browned on all sides.

Step 4 pinchofnom.com Step 4 pinchofnom.com

Step 5

Add the chopped tomatoes, kidney beans, tomato puree, Worcestershire sauce, cumin, chilli powder and Sriracha sauce. Give the pan a good stir, crumble in the stock cube and let the mixture bubble for 10 minutes.

Step 5 pinchofnom.com Step 5 pinchofnom.com

Step 6

While the chilli is cooking, add the rice to a pan of water and cook according to the packet instructions.

Step 7

When the rice and chilli are cooked, you are ready to assemble your bowls. Spoon the chilli into the bottom of each tortilla bowl and add a spoonful of rice. Finish each bowl by topping with a sprinkling of cheese and enjoy!

Step 7 pinchofnom.com Step 7 pinchofnom.com

Chilli Bowls - Pinch of Nom Slimming Recipes

What could I serve with these Chilli Bowls?

These Chilli Bowls are delicious all on their own, or you can serve them with one or more of the following accompaniments…

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  • 85KCal
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How do you know when Chilli Bowls are cooked?

You should cook these Chilli Bowls until the mince has browned and cooked all the way through. This will take around 20 minutes.

To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.

How long can you keep Chilli Bowls in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours. The tortilla bowls are not suitable for storing in the fridge, so you will have to use fresh ones when using leftovers from this recipe.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Chilli Bowls in the fridge for approximately 3 days or so. 

If you plan to store the rice from this recipe:

  • Cool the rice as quickly as possible (ideally within one hour) then put it in the fridge immediately. You can split larger portions up into smaller batches to cool quicker.
  • Reheat and use any leftover rice (stored in the fridge) within one day.
  • When you reheat any rice, always check it is steaming hot all the way through.
  • Don’t reheat cooked rice more than once.

Can I freeze Chilli Bowls?

The tortilla bowls are not suitable for freezing, but you can freeze and reheat the rest of this recipe. 

Please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer! 

If you plan to freeze the rice from this recipe too, you should always take extra care when cooling and reheating just like when storing it:

  • Make sure it’s cooled and frozen as soon as possible after cooking (you can freeze in batches to speed this up).
  • Always reheat until piping hot, and never more than once.

How do I reheat Chilli Bowls?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

For more information about reheating rice please take a look at the NHS website.

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Chilli Bowls

These slimming friendly Chilli Bowls take all the best parts of a chilli con carne dinner and add an irresistible crunch!
  • Prep Time
    10 MINS
  • Cook Time
    20 MINS
  • KCals 345
  • Carbs 48G

Ingredients

  • 250 g 5% fat beef mince
  • 70 g basmati rice
  • 1 medium onion peeled and diced
  • 1 medium pepper (any colour) deseeded and diced
  • 2 garlic cloves peeled and crushed
  • 400 g tin chopped tomatoes
  • 400 g tin kidney beans drained and rinsed
  • 2 tbsp tomato puree
  • 1 tbsp Worcestershire sauce
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp Sriracha sauce
  • 1 beef stock cube
  • 40 g reduced fat mature Cheddar cheese grated
  • 6 low calorie soft tortilla wraps
  • low calorie cooking spray

small ovenproof bowls

large baking tray

large frying pan

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. Preheat the oven to 190ºC
  2. Spray 6 small ovenproof bowls with low calorie cooking spray and set them on a large baking tray. Use 2 baking trays if you need to.
  3. Microwave the tortilla wraps for 30 seconds to make them a little more workable. Place each wrap inside a small ovenproof bowl, pressing firmly into the edges. Pop the bowls into the oven for 4 minutes until lightly golden. Remove from the bowls and leave on a wire rack to cool.
  4. Spray a large frying pan with low calorie cooking spray and add the onion and pepper. After frying for around 4 minutes, and once the onions and peppers have softened, add the garlic and beef mince. Fry together for another 4 minutes until the mince is browned on all sides.
  5. Add the chopped tomatoes, kidney beans, tomato puree, Worcestershire sauce, cumin, chilli powder and Sriracha sauce. Give the pan a good stir, crumble in the stock cube and let the mixture bubble for 10 minutes.
  6. While the chilli is cooking, add the rice to a pan of water and cook according to the packet instructions.
  7. When the rice and chilli are cooked, you are ready to assemble your bowls. Spoon the chilli into the bottom of each tortilla bowl and add a spoonful of rice. Finish each bowl by topping with a sprinkling of cheese and enjoy!

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4 comments

See what others have to say

JennySunday 20th March 2022

It’s says to add the chilli powder but it doesn’t say how much as it’s not listed on the ingredients

Reply

    HollyMonday 21st March 2022

    Hey Jenny, this has now been amended it’s 1 tsp chilli powder, hope that helps!

    Reply

Sally1979Thursday 3rd February 2022

Such a delicious chilli cooked in the slow cooker! Best I’ve tasted. I would add though that we had a tortilla bowl each with rice and chilli and there is enough for 3 people at the most and we didn’t have huge portions.

Reply

    HollyFriday 4th February 2022

    Hi Sally, we used low calorie soft tortilla wraps for this recipe so it may be that the wraps you used were a little larger so the filling didn’t look enough. We also think this recipe is great served with one of our suggest accompaniments. Hope that helps!

    Reply

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