Chili Rice Bowls with Avocado and Cilantro Lime Dressing

A healthy and flavorful rice bowl topped with hearty chili, creamy avocado, and a zesty cilantro lime dressing. Perfect for a satisfying lunch or dinner.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.08/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Rice

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

4cupsCooked Rice(Any rice variety (brown, white, jasmine, etc.))

£1.50

1tablespoonOlive Oil

£0.10

1mediumOnion(Diced)

£0.30

1mediumBell Pepper(Diced (any color))

£0.60

2clovesGarlic(Minced)

£0.15

28ouncesCanned Diced Tomatoes(Undrained)

£0.90

15ouncesCanned Kidney Beans(Drained and rinsed)

£0.65

15ouncesCanned Black Beans(Drained and rinsed)

£0.65

2tablespoonsChili Powder

£0.20

1tablespoonCumin

£0.15

1teaspoonSmoked Paprika

£0.10

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

2mediumAvocados(Diced)

£2.00

0.3cupCilantro(Chopped (for dressing and garnish))

£0.40

3tablespoonsLime Juice(Freshly squeezed)

£0.30

2tablespoonsOlive Oil (for dressing)

£0.20

1teaspoonHoney (or Maple Syrup)(Optional, for dressing)

£0.10

0.3cupWater(for chili (adjust as needed))

Total Cost

£8.33

£2.08 per serving

Instructions

1.
**Prepare the Chili:** Heat olive oil in a large pot over medium heat. Add the diced onion and bell pepper and cook until softened, about 5-7 minutes.
2.
Add the minced garlic and cook for another minute until fragrant.
3.
Stir in the diced tomatoes (with juice), kidney beans, black beans, chili powder, cumin, smoked paprika, salt, and pepper.
4.
Add water if needed to achieve desired consistency.
5.
Bring the chili to a simmer, then reduce heat and let it simmer for at least 20 minutes, or longer for a richer flavor. Stir occasionally to prevent sticking.
6.
**Prepare the Cilantro Lime Dressing:** In a small bowl, whisk together the cilantro, lime juice, olive oil (for dressing), and honey (if using). Taste and adjust seasonings as needed.
7.
**Assemble the Bowls:** Divide the cooked rice evenly among four bowls.
8.
Top each bowl with a generous serving of chili.
9.
Add diced avocado to each bowl.
10.
Drizzle with cilantro lime dressing.
11.
Garnish with extra chopped cilantro, if desired.
12.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (500g)

650 kcal / 2720 kJ

Carbs

95g

37% of RDA

Fat

25g

36% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

25 g

83% of RDA

Sugar

15 g

17% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeno.

Customize your bowls with other toppings like shredded cheese, sour cream, or a dollop of Greek yogurt.

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

Adjust the amount of lime juice in the dressing to your preference.

Cooking Equipment

Large Pot

Small Bowl

Cutting Board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeno.

Customize your bowls with other toppings like shredded cheese, sour cream, or a dollop of Greek yogurt.

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

Adjust the amount of lime juice in the dressing to your preference.

Chili Rice Bowls with Avocado and Cilantro Lime Dressing

Ingredients

Instructions