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Chilli Beef Burrito Bowl

Chilli Beef Burrito Bowl

with Rice, Zesty Soured Cream and Baby Gem Salad

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This delicious Chilli Beef Burrito Bowl has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 600 caloriesSpicy

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

½ pack(s)

Red Kidney Beans

150 grams

Basmati Rice

120 grams

Beef Mince

1 sachet

Chipotle Paste

1 pack(s)

Tomato Passata

10 grams

Beef Stock Paste

½ unit(s)


125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce

50.25 grams

Soured Cream


Not included in your delivery

75 milliliter(s)

Water for the Beans

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2421 kJ
Energy (kcal)579 kcal
Fat16.0 g
of which saturates7.0 g
Carbohydrate78 g
of which sugars11.0 g
Protein28 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve. Pop half of them into a bowl and mash with a fork until broken up.


Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Heat a drizzle of oil in a frying pan on high heat. When hot, add the beef mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands after handling raw mince. Turn the heat down to medium-high, then add the shallot and season with salt and pepper. Stir together and cook until the shallot has softened, 3-4 mins.


Stir in the garlic and chipotle paste (add less chipotle if you don't like heat). Cook for 1 min, then add the tomato passata, water for the beans (see ingredients for amount), beef stock paste and kidney beans (both whole and mashed). Stir to combine, then bring to the boil and simmer until the chilli has reduced and thickened, 4-5 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.


Zest and cut the lime into wedges. Halve the tomatoes. Trim the baby gem, halve lengthways then thinly slice widthways. Squeeze some lime juice into a small bowl and add a drizzle of olive oil. Season with salt, pepper and a pinch of sugar. Mix together, then add the tomatoes and mix again. Pop the soured cream into another small bowl and add the lime zest. Season with salt and pepper and mix together.


When everything is ready, taste the chilli and add salt and pepper if needed. Add the baby gem to the tomatoes and toss to coat in the dressing. Fluff up the rice with a fork and divide between bowls. Spoon the chilli over the rice and serve with the salad and zesty soured cream on top and any remaining lime wedges for squeezing over.