Slow Cooker Chilli Bowls
Fancy coming home to a chilli dinner with a difference? These slimming friendly meat-filled tortilla bowls are packed with satisfying flavour.
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NutritionPer Serving
- Calories345
- Carbs48g
- Protein21g
- Fat5g
- Saturates2.3g
- Sugars9.8g
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!
Who doesn’t love coming home to chilli con carne? Once the flavours of our chilli-infused meat and veg have bubbled together nicely for a few hours, you have a fiery dinner ready to be scooped into crispy, low calorie tortilla bowls. The whole family will love them!
Our Slow Cooker Chilli Bowls 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 the oven.
What diets are these Slow Cooker Chilli Bowls suitable for?
Slow Cooker 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 wraps
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Slow Cooker 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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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 Slow Cooker Chilli Bowls?
There are 345 calories per portion in these Slow Cooker 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 Slow Cooker 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
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 2
Add to the bottom of the slow cooker and pour in the chopped tomatoes, kidney beans, tomato puree, Worcestershire sauce, chilli powder, cumin and Sriracha sauce.
Step 3
Give the slow cooker a good stir, crumble in the stock cube and cook on medium for 3 hours.
Step 4
Preheat the oven to 190ºC. Spray 6 small bowls with low calorie cooking spray and set them on a baking tray. Use 2 baking trays if you need to.
Step 5
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 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!
What could I serve with these Slow Cooker Chilli Bowls?
These Slow Cooker Chilli Bowls are delicious all on their own, or you can serve them with one or more of the following accompaniments…
How do you know when Slow Cooker Chilli Bowls are cooked?
You should cook these Slow Cooker 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 Slow Cooker 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 Slow Cooker 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 Slow Cooker 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 Slow Cooker 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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Slow Cooker Chilli Bowls
Fancy coming home to a chilli dinner with a difference? These Slow Cooker Chilli Bowls are packed with warming flavour.
-
Prep Time
10 MINS
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Cook Time
3 HR 20
- KCals 345
- Carbs 48G
Instructions
- 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.
- Add to the bottom of the slow cooker and pour in the chopped tomatoes, kidney beans, tomato puree, Worcestershire sauce, chilli powder, cumin and Sriracha sauce.
- Give the slow cooker a good stir, crumble in the stock cube and cook on medium for 3 hours.
- Preheat the oven to 190ºC. Spray 6 small bowls with low calorie cooking spray and set them on a baking tray. Use 2 baking trays if you need to.
- 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.
- While the chilli is cooking, add the rice to a pan of water and cook according to the packet instructions.
- 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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12 comments
See what others have to say
CraigSunday 15th May 2022
Hi
Is that 70g of rice dry weight?
HollyMonday 16th May 2022
Hey Craig, yes 70g raw basmati rice then in step 6 while the chilli is cooking, add the rice to a pan of water and cook according to the packet instructions. Hope that helps!
JacquelineMonday 9th May 2022
Can i use quorn mince as an alternative
LisaTuesday 10th May 2022
Hi Jacqueline
Yes, Quorn mince would work well. Enjoy the recipe!
SueThursday 17th February 2022
What is the oven temperature for the tortilla wraps?
HollyFriday 18th February 2022
Hi Sue, sorry about that, preheat the oven to 190ºC I have no added an oven temperature to the recipe. Hope that helps!
JessWednesday 2nd February 2022
If you haven’t got medium heat on slow cooker what heat do you put it on?
HollyFriday 4th February 2022
Hi Jess, we have an article HERE for slow cooker conversions which includes a timing chart. 3 hours on medium converts to 2 hours on high and 4 hours on low. Hope that helps!
Sally JohnstonWednesday 2nd February 2022
Sorry is’250g of beef mince enough for 6 people? Is that the correct amount?
HollyWednesday 2nd February 2022
Hi Sally, the recipe uses 250g beef mince along with the other vegetables, rice and tortilla wraps. You can serve an accompaniment alongside the Slow Cooker Chilli Bowls if you’d like out bulk out as a meal. Hope that helps!
SallyWednesday 2nd February 2022
You missed kidney beans out on the ingredients list
HollyWednesday 2nd February 2022
Hey Sally, I’ve now corrected the recipe thanks for pointing that out!
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