DIY Chilli Bowl

Serves: 4


For the Chilli:

1 tsp coconut/olive oil

400g beef mince (we like grass-fed)

1 onion

1 pepper

2 carrots, chopped

10 mushrooms, sliced

1 cup vegetable or beef stock (or 1 stock cube in a cup of boiling water)

1 tsp garlic granules

1 tsp chilli powder 

1 tsp paprika/smoked paprika 

1 tsp ground cumin

1 tsp mixed herbs

1 can drained kidney beans

1 can chopped tomatoes

3 tbsp tomato puree


1.5 cups rice

3 cups water


See our ‘Time Saver Salad‘.



  • Fry the onions for 2 minutes in the coconut/olive oil.
  • Add in the mince and brown.
  • Add in the pepper, carrots and mushrooms and cook.
  • Pour the stock and tomatoes over and add in the garlic, paprika, mixed herbs, cumin, chilli and kidney beans. Bring to the boil and then turn down to a simmer point. 
  • Add in the tomato puree and stir.
  • Leave to simmer for approximately 20 minutes.
  • Whilst the chilli is simmering, place the rice in a pan with the water and leave on a medium heat to boil. It will be ready once the water has evaporated. We like to rinse the rice with boiling water once cooked. 
  • Pour the chilli and rice into separate bowls and serve with the ‘Time Saver Salad‘. Dig in!


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