Step 1

Spray a large frying pan with low calorie cooking spray and add the onion and pepper. After frying for around 4 minutes, and once the onions and peppers have softened, add the garlic and beef mince. Fry together for another 4 minutes until the mince is browned on all sides.

Step 2

Add to the bottom of the slow cooker and pour in the chopped tomatoes, kidney beans, tomato puree, Worcestershire sauce, chilli powder, cumin and Sriracha sauce.

Step 3

Give the slow cooker a good stir, crumble in the stock cube and cook on medium for 3 hours.

Step 4

Preheat the oven to 190ºC. Spray 6 small bowls with low calorie cooking spray and set them on a baking tray. Use 2 baking trays if you need to.

Step 5

Microwave the tortilla wraps for 30 seconds to make them a little more workable. Place each wrap inside a small ovenproof bowl, pressing firmly into the edges. Pop the bowls into the oven for 4 minutes until lightly golden. Remove from the bowls and leave on a wire rack to cool.

Step 6

While the chilli is cooking, add the rice to a pan of water and cook according to the packet instructions.

Step 7

When the rice and chilli are cooked, you are ready to assemble your bowls. Spoon the chilli into the bottom of each tortilla bowl and add a spoonful of rice. Finish each bowl by topping with a sprinkling of cheese and enjoy!