Chilli Beef Burrito Bowl
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Chilli Beef Burrito Bowl

Chilli Beef Burrito Bowl

with Rice, Zesty Soured Cream and Salsa

This delicious Chilli Beef Burrito Bowl has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Calorie Smart

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 war 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 Time35 minutes
Cooking time25 minutes


serving amount

150 grams

Basmati Rice

2 unit(s)

Garlic Clove

½ carton(s)

Red Kidney Beans

120 grams

British Beef Mince

20 grams

Chipotle Paste

1 carton(s)

Tomato Passata

10 grams

Beef Stock Paste

½ unit(s)


125 grams

Baby Plum Tomatoes

50.25 grams

Soured Cream

(Contains Milk)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp


75 milliliter(s)

Water for the Beans


Nutritional information

Energy (kJ)2635 kJ
Energy (kcal)630 kcal
Fat17.4 g
of which saturates7.8 g
Carbohydrate92.8 g
of which sugars12.6 g
Protein30.5 g
Salt2.13 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Garlic Press
Large Frying Pan
Medium Bowl


Cook the Rice

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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).

Get Prepped

Meanwhile, 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 the back of a fork.

Brown the Mince

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Stir in the garlic and chipotle paste (add less if you'd prefer things milder). Cook for 1 min.

Simmer your Chilli

Add the passata, beef stock paste, kidney beans (whole and mashed), sugar and water for the beans (see pantry for both amounts) to the beef.

Stir to combine, then bring to the boil and simmer until the chilli has reduced and thickened, 4-5 mins.

Stir in a knob of butter (if you'd like).

Prep the Rest

While the chilli simmers, zest and cut the lime into wedges (see ingredients for amount). Halve the baby plum tomatoes. 

Add a good squeeze of lime juice to a medium bowl and stir in a drizzle of olive oil. Season with salt, pepper and a pinch of sugar (if you have any). Mix together, then stir in the tomatoes.

Pop the soured cream and lime zest into another small bowl. Season with salt and pepper and mix well.

Finish and Serve

When everything's ready, stir a squeeze of lime juice into the chilli. Taste and season with salt and pepper if needed.

Fluff up the rice with a fork and share between your bowls. Spoon over the chilli, then top with the salsa and zesty soured cream.

Serve with any remaining lime wedges for squeezing over.