Chilli Con Carne Rice Bowls (gluten-free)
These Chilli Con Carne Rice Bowls bring vibrant, Mexican-inspired flavours to your table in just 30 minutes! With everything cooking together in one pot, there's no need to fuss with separate pans for the rice. Seasoned beef, fluffy rice, and colorful veggies simmer in a rich, savoury sauce, creating a hearty, flavour-packed base. Pile on your favorite toppings—creamy avocado, tangy sour cream, tasty cheddar cheese, crunchy corn chips, and fresh herbs—for a meal that's easy to make,gluten-free, customizable, and sure to become a family favourite. Let's get cooking!
I created this one-pot Chilli Con Carne Rice Bowl recipe to make it simple enough for my teenage kids to cook on their own. They love warming spices that add just the right amount of flavour without being overpowering, and they especially enjoy serving food in a bowl—it’s comforting, like holding a warm hug. This recipe quickly became a favourite for its ease, delicious taste, and all the flavours they love most.
Watch How to Make it
Helpful Tips
Adjust the Spice Level: This recipe uses mild warming spices, but you can easily adjust the heat by adding or reducing cayenne pepper or serving sliced fresh chilies on the side. Perfect for tailoring to different spice preferences in the family!
Prep Ingredients in Advance: To make cooking easier, prep and measure ingredients before you start cooking. This makes the cooking process smoother, especially for teenagers or beginners.
Swap the Protein: While beef is classic, you can use ground chicken, turkey, or even a plant-based alternative if preferred. Each adds its own unique flavour and keeps the meal versatile.
Add extra Vegetables: Stir in a handful of baby spinach or chopped kale during the last few minutes of cooking. They’ll wilt quickly and add a pop of color and extra nutrients.
Use a Non-Stick Pot: A non-stick or heavy-bottomed pot helps prevent the rice from sticking, making cleanup easier and ensuring evenly cooked rice.
Customize the Toppings: Toppings bring this dish to life, so feel free to get creative! From crushed tortilla chips for crunch to a dollop of sour cream for creaminess, the toppings can be easily customised to everyone’s taste.
Meal Prepping
Meal prepping this Chilli Con Carne Rice Bowl recipe makes for a convenient, ready-to-eat meal throughout the week! Here are some meal-prep tips:
Divide Into Portions: Once the dish has cooled slightly, divide it into individual containers for easy grab-and-go meals. This helps control portions and makes reheating simpler.
Add Toppings Later: If you’re adding fresh toppings like sour cream, avocado, or fresh herbs, keep them separate until serving. This keeps everything fresh and prevents the toppings from becoming soggy.
Reheat Properly: When reheating, add a splash of water or broth to keep the rice and beef moist. Heat in the microwave in 1-minute intervals, stirring between intervals, or warm on the stovetop over low heat.
Double the Recipe: This recipe can easily be doubled if you want to meal prep for the whole family or stock up the freezer with extra portions.
Freezing: The bowls freeze well without the toppings. Freeze individual portions in airtight containers for up to 2-3 months. Thaw overnight in the fridge, then reheat and add fresh toppings before serving.
Mix Up the Toppings: To keep it interesting, try different toppings throughout the week. One day, add crushed corn chips; the next, try sliced jalapeños or diced tomatoes. This small change can make each meal feel new!
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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 - use 1 packet gluten-free taco mix + 1 teaspoon 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 Onion and Capsicum: In a large pot, heat the olive oil over medium heat. Add the onion and red capsicum, sautéing for 3-4 minutes until softened and fragrant.
Cook the Beef: Add the beef mince and cook, breaking it up with a spoon, until browned all over and most of the liquid is absorbed, about 5 minutes.
Add Spices and Garlic: Stir in the garlic, spice mix, and tomato paste. Cook for another minute until aromatic.
Simmer the Chilli: Add the diced tomatoes, kidney beans, and 300ml boiling water. Stir well, bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes, stirring occasionally to prevent sticking or drying out. Add a little extra water if needed.
Add Rice: After simmering the chilli for 10 minutes, stir in the rinsed rice and 500ml of boiling water. Cover the pot and continue simmering for another 10 minutes, stirring occasionally to prevent the rice from sticking. If the mixture becomes too dry, add a bit more water.
Rest the Rice: Once the 10 minutes of simmering are done, turn off the heat and let the pot sit, covered, for 5 minutes. This allows the rice to steam and finish cooking.
Finish with Lime: Once the rice and chili are fully cooked, stir in the lime juice just before serving for a fresh burst of flavour.
Serve: Spoon the chili con carne over the rice and top with a dollop of sour cream. Garnish with your choice of grated cheddar, avocado, chilli or jalapeno, crushed corn chips, and fresh herbs like parsley or coriander.
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Chilli Con Carne Rice Bowls (gluten-free) Recipe and Photography Margaret Pahos @CreateCookShare
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