American Beef & Bean Chilli Rice Bowl
with Cheddar & Avocado
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Everyone loves a DIY dinner, and this loaded American chilli is the ultimate customisable bowl. Start with rice and a hearty chilli, then pile on the cheese, Greek yoghurt, tomato and avocado. It’s a great way to get everyone involved, plus it tastes delicious! The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
½ unit
brown onion
½ clove
garlic
1 unit
tomato
½ unit
avocado
1 unit
carrot
1 packet
beef mince
1 sachet
All-American spice blend
½ box
diced tomatoes with garlic & onion
1 sachet
beef-style stock powder
1 packet
Cheddar cheese
(Contains: Milk)
1 packet
Greek-style yoghurt
(Contains: Milk)
½ tin
butter beans
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
1.5 tbs
water (for the sauce)
15 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• In a medium saucepan, bring the water (for the rice) to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, finely chop brown onion (see ingredients). Finely chop garlic (see ingredients). • Finely chop tomato. Slice avocado (see ingredients) in half, scoop out flesh and roughly chop. Set aside. • Grate the carrot. Drain and rinse butter beans (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion until softened, 3 minutes. • Add garlic and cook until fragrant, 1 minute. Add beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Drain oil from pan. • Add All-American spice blend and cook until fragrant, 1 minute. Add carrot and butter beans and cook until softened, 2-3 minutes. • Add diced tomatoes with garlic & onion (see ingredients), the butter, the water (for the sauce) and beef-style stock powder. Reduce heat to medium-high, then simmer until reduced, 3-4 minutes.
• Divide rice and American beef and bean chilli between bowls. • Top with shredded Cheddar cheese, tomato and avocado. • Dollop over Greek-style yoghurt to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: A hearty, mildly spiced chilli that most families enjoyed, though several found it on the bland side and suggested adding extra chilli, cumin, or a squeeze of lime to boost the flavour.
- Ease of prep: Quick and straightforward to pull together on the cooktop, with many noting it comes together easily on a weeknight.
- Suggestions: Several customers swapped butter beans for kidney or black beans and preferred the result; others served the chilli with corn chips instead of rice for a nacho-style bowl, and a few added tortillas or charred corn kernels. Mashing the avocado rather than leaving it in chunks, or turning it into a simple guacamole with diced onion, also worked well.
- Leftovers: Portions are generous — many customers noted there was easily enough for an extra lunch or a second dinner the following day, and it reheated well.
- Portions: Several customers cooking for two found the recipe made enough to comfortably feed three or more, so scaling back ingredients is worth considering.
