Chilli Bowls
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
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
Preparation Steps
Preheat the oven to 190ºC
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.
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.
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 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.
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!