Chili Burrito Bowls with Brown Rice and Black Beans

A healthy and customizable burrito bowl featuring hearty chili, brown rice, black beans, and your favorite toppings. A satisfying and delicious lunch or dinner!

Prep Time

15 minutes

Total Time

45 minutes

Calories

750 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.31/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Mexican

Main Ingredient:

Rice

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

1cupBrown Rice(Uncooked)

£0.30

2cupsWater(For cooking rice)

1tablespoonOlive Oil(For cooking chili)

£0.15

1mediumOnion(Chopped)

£0.30

1mediumBell Pepper(Chopped, any color)

£0.60

2clovesGarlic(Minced)

£0.10

28ozVegetarian Chili(Canned or homemade)

£2.50

15ozBlack Beans(Canned, rinsed and drained)

£0.80

1tablespoonChili Powder(Optional, for extra flavor)

£0.10

1teaspoonCumin(Optional, for extra flavor)

£0.05

0.5teaspoonSalt(Or to taste)

0.3teaspoonPepper(Or to taste)

£0.60

1Avocado(Diced, for topping)

£1.00

0.5cupSalsa(For topping)

£0.60

0.5cupGreek Yogurt or Sour Cream(For topping)

£0.50

0.5cupShredded Cheese(For topping, optional)

£0.75

0.3cupCilantro(Chopped, for topping)

£0.40

4Lime Wedges(For serving)

£0.50

Total Cost

£9.25

£2.31 per serving

Instructions

1.
**Prepare the Brown Rice:** Rinse the brown rice. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is cooked and the water is absorbed. Fluff with a fork.
2.
**Prepare the Chili:** Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3.
Stir in the vegetarian chili, black beans, chili powder (optional), cumin (optional), salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally, to allow the flavors to meld.
4.
**Assemble the Bowls:** Divide the cooked brown rice among four bowls. Top with the chili.
5.
**Add Toppings:** Garnish with your favorite toppings, such as diced avocado, salsa, Greek yogurt or sour cream, shredded cheese, and chopped cilantro. Serve with lime wedges.

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My Notes

Nutrition Information

Nutrition per serving (550g)

750 kcal / 3138 kJ

Carbs

95g

37% of RDA

Fat

30g

43% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

25 g

83% of RDA

Sugar

15 g

17% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a quicker meal, use pre-cooked brown rice.

Customize your chili with your favorite vegetables, such as corn, zucchini, or diced tomatoes.

Make the chili ahead of time and store it in the refrigerator for up to 3 days.

Spice it up! Add a pinch of cayenne pepper to the chili for extra heat.

If you are not vegetarian, you can add ground beef, turkey or chicken to the chili.

Cooking Equipment

Stove

Large pot

Medium saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a quicker meal, use pre-cooked brown rice.

Customize your chili with your favorite vegetables, such as corn, zucchini, or diced tomatoes.

Make the chili ahead of time and store it in the refrigerator for up to 3 days.

Spice it up! Add a pinch of cayenne pepper to the chili for extra heat.

If you are not vegetarian, you can add ground beef, turkey or chicken to the chili.

Chili Burrito Bowls with Brown Rice and Black Beans

Ingredients

Instructions