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Chilli burrito bowls recipe

Chilli burrito bowls recipe

3 ratings

Feed the whole family with this chilli burrito bowl recipe. Ready and on the table in just 30 minutes, it's a comforting dish you can make at moment's notice. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 579 calories / serving


  • 240g easy-cook brown rice
  • 5 spring onions, finely sliced
  • 2 tbsp olive oil
  • 3 red onions, thinly sliced
  • 1 lime, zested and juiced
  • 1 tsp caster sugar
  • 375g pack peppers, deseeded and sliced
  • 2 garlic cloves, crushed
  • 50g pack Colman’s chilli con carne recipe mix
  • 2 x 400g tins kidney beans, drained and rinsed
  • 325g tin sweetcorn in water, drained
  • 30g pack fresh coriander, roughly chopped

Perfect with:

Colman's Chilli Con Carne Recipe Mix Colman's Chilli Con Carne Recipe Mix
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    2g 8%
  • Sugars

    21g 23%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 98.6g Protein 18.3g Fibre 15.8g


  1. Cook the rice to pack instructions, drain and return to the pan. Stir through 3 spring onions and 1 tbsp oil. Set aside and keep warm.
  2. Meanwhile, place one-third of the sliced onions in a small bowl with 1 tbsp lime juice and the sugar; season. Set aside to pickle while you prepare the chilli.
  3. Heat the remaining oil in a large frying pan over a medium heat. Add the remaining red onions and the peppers and cook for 10 mins, stirring occasionally, until slightly softened. Add the garlic and cook for 1 min.
  4. Add the Colman’s chilli con carne recipe mix to the pan with 250ml water. Stir to combine, then bring to a simmer and cook for 5 mins or until thickened. Stir through the kidney beans and simmer for a further 5 mins. Stir through most of the coriander.
  5. Add the sweetcorn to a bowl, stir in the remaining lime juice and the zest and 2 of the spring onions.
  6. Divide the rice between 4 bowls and spoon over the chilli. Add the corn salsa and top with the pickled onions and remaining coriander.
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