Chilli Bowls
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Prep Time
10 MINS
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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
Instructions
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Preheat the oven to 190ºC
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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.
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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.
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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.
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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.
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While the chilli is cooking, add the rice to a pan of water and cook according to the packet instructions.
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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!