Quick Chilli Bowl Recipe

This quick chilli bowl hits that perfect lazy-night balance — spicy chipotle chilli, zesty salsa, creamy avo, plus the crunch from tortilla chips. No real cooking. Just chopping and spooning. So yeah, dinner in 10.

Ingredients Needed

For the Filling:

• 1 x 250g pouch smoky chipotle chilli
• ½ small ripe avocado
• 2 spring onions
• 80g cherry tomatoes
• 10g fresh coriander
• 40g tinned sweetcorn
• ½ a lime

For Assembling:

• Extra virgin olive oil
• 20g tortilla chips
• Sea salt
• Black pepper

How To Make Quick Chilli Bowl

1. Cook the Veggies: There’s no real “cooking,” but do your chopping. Thin slice the spring onions. Quarter the tomatoes. Chop most of the coriander — stalks and all.
2. Add the Main Ingredient: Heat your chilli pouch however it says on the packet. Microwave, saucepan — whatever works. Needs to be hot and bubbly.
3. Assemble the Dish: In a bowl, mix sweetcorn, tomatoes, onion, most of the coriander, lime juice, a splash of olive oil, salt, and pepper. Toss. Slice the avocado last so it doesn’t brown too quick.
4. Grill to Perfection: No grill needed. Just crunch. Layer up: spoon in chilli, add salsa, top with avo slices and tortilla chips. Finish with the last of the coriander.
5. Serve Hot: Well… hot chilli, cold toppings. So, warm-ish. Eat right away before the chips go soft.

Why I Love This Recipe

Honestly made this at 10:30pm after watching telly too long. Didn’t wanna order food, didn’t wanna stand at a stove. This was ready in under 10. It’s hot, fresh, tangy — and the textures make it feel like you tried harder than you did.

Recipe Tips

• Use ripe avocado — underripe will ruin the vibe
• Add chilli flakes if you want more fire
• Swap tortilla chips for crushed nachos or even crackers
• If your salsa feels too tart, add a tiny pinch of sugar
• Don’t skip the coriander — it lifts the whole bowl
• Assemble just before eating or the chips get soggy
• Great with a fried egg on top if you want extra protein

How To Store Quick Chilli Bowl

• At Room Temperature: Eat within 30 mins — avo and salsa won’t keep well.
• In the Fridge: Store chilli and salsa separately. Eat within 2 days. Add avo fresh.
• In the Freezer: Freeze chilli only. Salsa and toppings don’t freeze well.
• Reheating: Microwave chilli until piping hot. Add fresh toppings after.

Nutrition Facts (per serving)

• Calories: ~420 kcal
• Carbs: 34g
• Protein: 11g
• Fat: 26g
• Sugar: 7g
• Fibre: 7g
• Sodium: ~580mg

Let’s Answer a Few Questions! (FAQs)

• Q: Can I make this vegan?
  A: Yep. Just check the chilli pouch is vegan-friendly and skip cheese or dairy-based toppings if adding more.
• Q: Can I use fresh chilli instead of chipotle pouch?
  A: You can, but it’ll take more time. The pouch just makes this easy.
• Q: Can I double it for meal prep?
  A: You can. Just keep salsa and avo separate till serving.
• Q: What can I use instead of coriander?
  A: Try parsley or just leave it out. Not the same, but still tasty.