Quick chilli bowl Recipe

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This Quick chilli bowl Recipe is an easy and quick recipe, which is made with avocado and sweetcorn. It’s the perfect 10-minute meal, ready in about 12 minutes.

Quick chilli bowl Ingredients

1 x 250g pouch of pre-cooked chilli (like Smoky Chipotle)
½ a small ripe avocado
2 spring onions
80g ripe cherry tomatoes
10g fresh coriander
40g tinned sweetcorn
½ a lime
extra virgin olive oil
20g tortilla chips

How To Make Quick chilli bowl

Heat the chilli: Heat the pre-cooked chilli pouch according to the package instructions, typically in a microwave or a small saucepan.
Prepare the salsa: While the chilli heats, prepare the fresh toppings. Halve, destone, and finely slice the avocado. Trim and finely slice the spring onions. Quarter the cherry tomatoes. Roughly chop most of the coriander (stalks and all), reserving a few leaves for garnish.
Combine the salsa: In a small bowl, combine the sliced spring onions, quartered tomatoes, chopped coriander, and tinned sweetcorn. Squeeze in the juice from half a lime, add 1 tablespoon of extra virgin olive oil, and season with sea salt and black pepper. Toss everything to combine.
Assemble the bowl: Spoon the hot chilli into a serving bowl. Top with the corn salsa, the sliced avocado, and the tortilla chips. Garnish with the reserved coriander leaves and serve immediately.

Recipe Tips

How to make it more filling: For a more substantial meal, serve the chilli and toppings over a bed of steamed rice, quinoa, or a baked sweet potato.
How to add extra spice: If you like more heat, finely chop a fresh red chilli or some pickled jalapeños and add them to the salsa. A few dashes of your favorite hot sauce also work well.
Can I use homemade chilli? Absolutely! This recipe is a perfect way to use up leftover homemade beef or bean chilli. Simply reheat a single portion and add the fresh toppings.
How to keep the avocado green: Avocado starts to brown when exposed to air. The lime juice in the salsa will help, but for best results, slice the avocado just before serving.

Topping Variations

This bowl is all about the toppings! Feel free to customize it with your favorites:

A dollop of sour cream or Greek yogurt
A sprinkle of grated Cheddar or Monterey Jack cheese
Pickled red onions for a tangy crunch
Black olives

How To Store Quick chilli bowl

Refrigerate: This recipe is best eaten fresh. If you have leftovers, store the chilli and the salsa in separate airtight containers in the refrigerator for up to 2 days. Note that the avocado in the salsa will likely brown. Freeze: The pre-cooked chilli pouch is already shelf-stable. Leftover heated chilli can be frozen, but the fresh salsa should not be frozen.

Quick chilli bowl Nutrition Facts

(Approximate values for one serving)

Calories: 520 kcal
Protein: 18g
Carbohydrates: 55g
Fat: 25g
Fiber: 15g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What if I can’t find a pre-cooked chilli pouch?

You can easily substitute it with a 400g can of chilli con carne or a vegetarian three-bean chilli. Just heat it in a saucepan on the stovetop.

Is this recipe gluten-free?

It can be. You will need to use a chilli pouch that is certified gluten-free and choose corn tortilla chips that are also certified gluten-free.

Can I make the salsa ahead of time?

Yes, you can mix the spring onions, tomatoes, corn, coriander, and lime juice ahead of time and store it in the fridge. However, you should only slice and add the avocado right before you plan to eat to prevent it from browning.

Try More Recipes:

Course: DinnerCuisine: Tex-MexDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

520

kcal

A hearty and vibrant chilli bowl that comes together in minutes, topped with a zesty corn and tomato salsa, creamy avocado, and crunchy tortilla chips.

Ingredients

1 x 250g pouch of pre-cooked chilli
½ small ripe avocado
2 spring onions
80g cherry tomatoes
10g fresh coriander
40g tinned sweetcorn
½ a lime
1 tbsp extra virgin olive oil
20g tortilla chips
Sea salt and black pepper

Directions

Heat the pre-cooked chilli according to package directions.
Meanwhile, make the salsa: combine sliced spring onions, quartered tomatoes, chopped coriander, and sweetcorn.
Dress the salsa with lime juice, olive oil, salt, and pepper.
Finely slice the avocado.
Pour the hot chilli into a bowl.
Top with the corn salsa, sliced avocado, and tortilla chips. Garnish with a few coriander leaves.

Notes

For the best texture, assemble the bowl just before serving to keep the chips crunchy.
The recipe is easily doubled or tripled to serve more people.
Check the labels on your chilli pouch and tortilla chips to ensure they meet your dietary needs (e.g., gluten-free, vegan).
Add the avocado last to prevent it from browning.