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Mexican Recipes
Mexican Chilli Sin Carne Bowl

Mexican Chilli Sin Carne Bowl

with Avocado and Coriander

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3 / 4 Ratingout of 356 ratings
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We know bowls are a bit trendy right now, but this one is well deserving of its hip appearance. If you’re a bit shy when it comes to chilli, try adding just half of the Tapatio hot sauce (you can always add more when you come to serve it if you need more fire!).

Preparation Time40 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

brown rice

½ unit

red onion

1 unit


1 sachet

mild Mexican spice blend


1 tin

red kidney beans

1 tin

diced tomatoes

1 unit


1 bunch


1 unit

long red chilli

Not included in your delivery

1.5 cup



olive oil

½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2640 kJ
Fat24.2 g
of which saturates4.3 g
Carbohydrate76.3 g
of which sugars11.3 g
Protein18.3 g
Sodium163 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Instructionsarrow up iconarrow up icon
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Cook the brown rice
Cook the brown rice

Rinse the brown rice well. Place the rice and the water (check ingredients list for the amount) in a medium saucepan and bring to the boil over a high heat. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes, or until the rice is soft and the water is absorbed. TIP: The absorption method is the best way to retain the nutrients in the rice!

Get prepped
Get prepped

While the rice is cooking, finely chop the red onion. Grate the zucchini and squeeze out any excess moisture with your hands. TIP: Squeezing out the moisture in the zucchini will stop the sauce from becoming watery in step 4. Drain and rinse the red kidney beans. Deseed and finely chop the long red chilli (if using). TIP: Make sure you remove the seeds and white pith when deseeding the chilli. The pith is actually the hottest part! If you like heat, leave it in for an extra kick.

Cook the vegetables
Cook the vegetables

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook, stirring, for 3-4 minutes, or until soft. Add the zucchini and cook for a further 2 minutes.

Add the flavours of Mexico
Add the flavours of Mexico

Add the mild Mexican spice blend and long red chilli (if using) to the pan with the onion and cook for 1 minute, or until fragrant. TIP: Some like it hot but if you don't, just hold back on the chilli. Stir through the red kidney beans, diced tomatoes and salt (use suggested amount) and reduce the heat to medium-low. Simmer for 10 minutes, or until the sauce has thickened slightly.

Prep the toppings
Prep the toppings

Peel the avocado and dice into cubes. Pick the coriander leaves.

Serve up
Serve up

Divide the brown rice and Mexican chilli between bowls and top with the avocado. Sprinkle over the coriander.