Cheesy Veggie-Loaded Chilli Bowl

Cheesy Veggie-Loaded Chilli Bowl

with Avocado

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Everyone loves a DIY dinner, and this loaded American chilli is the ultimate customisable bowl. Start with rice and a beef-bean chilli then start piling on the cheese, yoghurt, fresh tomato, herbs and avocado. It’s a great way to get everyone involved, plus it simply tastes delicious!

Tags:Low CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Preparation Time30 minutes
Cooking difficultyLevel 1

serving 4 people


serving 4 people

2 packet

basmati rice

1 unit

brown onion

1 clove


2 unit


1 unit


1 bunch


1 unit


1 tin

red kidney beans

1 packet

beef mince

2 sachet

All-American Spice Blend

(May be presentGluten)

1 box

diced tomatoes

1 cube

beef stock

1 packet

shredded Cheddar cheese


1 tub

Greek yoghurt

(ContainsMilkMay be presentGluten, Tree Nuts, Soya)

Not included in your delivery

olive oil

3 cup

water (for the rice)

¼ cup

water (for the sauce)

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2190 kJ
Fat27.8 g
of which saturates11.9 g
Carbohydrate22.3 g
of which sugars14 g
Protein41.3 g
Sodium925 mg
The average adult daily energy intake is 8700 kJ
Medium Pan
Chopping board
Large Non-Stick Pan

In a medium saucepan, bring the water (for the rice) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and set aside, covered, for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Finely chop the tomatoes. Cut the avocado into 1cm cubes. TIP: Chop the avocado in its skin then scoop out the flesh using a spoon. Finely chop the coriander. Grate the carrot (unpeeled). Drain and rinse the red kidney beans.


In a large frying pan, heat a drizzle of olive oil over a high heat. Once hot, add the brown onion and cook for 3 minutes or until softened. Add the garlic and cook for 1 minute, or until fragrant. Add the beef mince and cook, breaking up with a wooden spoon, for 3-4 minutes or until browned. Add the All-American spice blend and cook for 1 minute, or until fragrant.


Add the grated carrot and red kidney beans to the pan and cook for 2-3 minutes, or until softened and browned.


Add the diced tomatoes and water (for the sauce) to the pan and crumble in 1 beef stock cube. Reduce the heat to medium-high and cook for a further 3-4 minutes or until reduced and thickened.


Divide the basmati rice and veggie-loaded chili between bowls. Top with the shredded Cheddar cheese, tomato, avocado and a dollop of Greek yoghurt. Garnish the adults' portions with the coriander.

TIP: For kids, follow our serving suggestion in the main photo!