Really Easy Healthy Chilli Bowls

My plan for healthy, quick dinners is going well, we are eating well and I’m not spending all evening in the kitchen. This recipe for my chilli bowls is really easy to make, full of vegetables and looks pretty impressive too.

One large onion, chopped
Two cloves of garlic, crushed
450g really lean minced beef
Tablespoon of tomato puree
One tin of chopped tomatoes
Hot Sauce, I tend to use Cholula hot sauce
Two Red peppers, diced
Two courgettes, diced
One tin of red kidney beans
Two packets of microwave brown rice
Four Wholemeal tortilla wraps
One avocado, chopped
Sour cream (optional)
Bunch of Coriander, chopped (optional)

Serves Four

Soften the onion and garlic in a large pan with a small amount of water for a couple of minutes.

Add the minced beef and brown off for a further couple of minutes.

Add in the tomato puree and chopped tomatoes along with the hot sauce. How much hot sauce to add depends on how hot you like it, I don’t like it too spicy so I add about 8 drops, you can always add in a little more just before serving. Bring to a simmer until about half an hour before serving; I sometimes pop in the oven on a low temperature if I’m not going to be serving for a while.

Add in the peppers, courgettes and kidney beans and simmer for a further half an hour.

Once ready to serve push a tortilla wrap in to a high sided bowl and bake in a preheated over at 180^oC for a few minutes, checking regularly. You want the wrap to crisp up but not burn, so it is able to hold its shape. Repeat the process so everyone has their own bowl, once cooled slightly remove the tortilla bowl from the bowl and place on a plate.

Cook the rice according to packet instructions. Separate amongst the four tortilla bowls and top with the chilli. Finish with a dollop of sour cream, chopped avocado and sprinkle of coriander.