Chilli Con Carne Rice Bowls (gluten-free)
Updated: 3 days ago
These Chilli Con Carne Rice Bowls bring together seasoned beef, fluffy rice, kidney beans and vegetables in one pot for an easy gluten-free family dinner. Everything simmers together in a rich tomato sauce before being finished with fresh lime and your favourite toppings. Simple, hearty and on the table in around 30 minutes.
About These Chilli Con Carne Rice Bowls
I originally created this recipe to be simple enough for my teenage kids to make on their own.
They love the warm spices of chilli con carne without too much heat, and they especially love meals served in bowls - there is something comforting about piling everything together and adding exactly the toppings you want.
Cooking the rice directly in the chilli makes the recipe even easier. There is no second saucepan to worry about, and as the rice cooks it absorbs all the flavour from the beef, tomatoes and spices. It quickly became one of those reliable family dinners that everyone is happy to see on the table.
Why You'll Love This Recipe
One pot: The chilli and rice cook together, which means less washing up.
Family friendly: Keep the chilli mild in the pot and let anyone who loves heat add fresh chilli or jalapeños at the table.
Easy to customise: Everyone can build their bowl with their favourite toppings.
Great for meal prep: The chilli and rice reheat beautifully and can also be frozen.
Watch How to Make it
Tips for the Best Chilli Con Carne Rice Bowls
Brown the beef properly.
Allow most of the moisture released by the mince to cook away before adding the spices. This gives the chilli a richer flavour.
Cook the tomato paste and spices briefly.
One minute in the pan helps deepen their flavour before you add the liquids.
Keep the heat low once the rice goes in.
A gentle simmer helps the rice cook evenly without catching on the bottom.
Check the rice towards the end.
Different brands absorb liquid differently, so add a small splash of boiling water if the mixture becomes too dry before the rice is tender.
Don't skip the resting time.
Leaving the covered pot for 5 minutes after cooking allows the rice to finish steaming and absorb any remaining liquid.
Add toppings at the table.
Avocado, sour cream, grated cheese, corn chips, coriander and jalapeños turn a simple bowl into something everyone can make their own.
Meal Prep and Storage
These Chilli Con Carne Rice Bowls are also ideal for preparing ahead.
Allow the chilli and rice to cool before dividing into airtight containers and refrigerating for up to 3 days. Keep fresh toppings such as avocado, sour cream and herbs separate until serving.
To reheat, add a small splash of water or beef stock and heat until piping hot.
The chilli and rice can also be frozen without the toppings for up to 2–3 months.
Defrost overnight in the refrigerator before reheating.
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Chilli Con Carne Rice Bowls
Serves: 4-5 | Prep Time: 5 minutes | Cook Time: 30 minutes
INGREDIENTS
Chilli Con Carne:
800g beef mince
1 tablespoon olive oil
4 cloves garlic, minced
1 onion, finely diced
1 red capsicum, diced
1x 400g can red kidney beans, rinsed and drained
1x 400g can diced tomatoes
2 tablespoons tomato paste
3 tablespoons lime juice
300ml beef broth or water (broth gives a tastier flavour)
Rice:
1 cup basmati or long grain rice, rinsed
500ml boiling water
Spice Mix easy option:
1 packet gluten-free taco seasoning
1 teaspoon ground cumin
OR make your own by combining:
½ teaspoon pepper
1 teaspoon sugar
2 teaspoons salt
2 teaspoons cayenne pepper (adjust to taste)
2 teaspoons onion powder
2 teaspoons smoked paprika
3 teaspoons cumin powder
3 teaspoons oregano
Optional Toppings:
Sour cream
Avocado, diced
Tasty cheddar cheese, grated
Corn chips, crushed or canned corn, rinsed and drained
Parsley or coriander leaves
Green chilli or jalapenos, sliced
INSTRUCTIONS
Sauté the vegetables
Heat the olive oil in a large heavy-based pot over medium heat. Add the onion and capsicum and cook for 3–4 minutes, or until softened.
Brown the beef
Add the beef mince and cook for approximately 5 minutes, breaking it apart with a wooden spoon, until browned and most of the released liquid has evaporated.
Add the spices
Add the garlic, tomato paste and your chosen spice mixture. Cook for 1 minute, stirring, until aromatic.
Simmer the chilli
Add the diced tomatoes, kidney beans and beef stock. Stir well and bring to a gentle boil. Reduce the heat to low, cover and simmer for 10 minutes, stirring occasionally.
Add the rice
Stir in the rinsed rice and 500 ml boiling water. Cover and simmer gently for approximately 10 minutes, stirring once or twice to prevent the rice catching on the bottom. Add a little extra boiling water if needed.
Rest
Remove from the heat and leave covered for 5 minutes. This allows the rice to finish steaming and absorb the remaining liquid.
Finish with lime
Stir through the lime juice and check the seasoning.
Serve
Spoon into bowls and add your favourite toppings, such as sour cream, avocado, grated cheddar, crushed corn chips, fresh coriander and sliced chilli or jalapeños.
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Recipe and Photography Margaret Pahos @CreateCookShare
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