Bean Chili Burrito Bowl (Easy Lunch Using Leftover Chili)

One of the easiest ways to turn leftovers into a completely new meal? Build a burrito bowl.

This bean chili bowl starts with my hearty lentil and bean chili and transforms it into a colorful, satisfying meal packed with rice, avocado, corn, fresh tomato salsa, cheese, sour cream, and jalapeños.

It’s perfect for meal prep, easy lunches, and busy weeknights when you want something filling without starting from scratch.

Why You’ll Love This Recipe

• Customizable with your favorite toppings
• Great way to use leftover chili
• Ready in about 15 minutes
• Perfect for meal prep lunches
• Packed with protein and fiber

Make It Your Own

This bowl is easy to customize. Try adding:

• Fresh cilantro
• Lime wedges
• Pickled red onions
• Tortilla chips
• Hot sauce
• Black beans

Meal Prep Tip

If you’re making a batch of my Lentil and Bean Chili, save a few portions specifically for burrito bowls. The chili keeps well in the fridge and tastes even better the next day, making this one of the easiest ready-to-assemble lunches.

For best results, store the rice, chili, and toppings separately and assemble just before serving.

What Makes This Bowl So Good?

The combination of warm chili, fluffy rice, creamy avocado, crunchy salsa, tangy sour cream, melty cheese, and spicy jalapeños creates the perfect balance of textures and flavors.

It’s hearty enough for dinner, practical enough for lunch, and a great example of how leftovers can become an entirely new meal.

If you enjoyed my Lentil and Bean Chili, this bean chili burrito bowl is the perfect next recipe to try. It takes just minutes to assemble and turns a simple pot of chili into a fresh, satisfying meal.

Want to make meals like this easier to plan?

Chickpeas, please!

Bean Chili Burrito Bowl

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 15 minutes mins

Servings: 2

Course: Lunch

Ingredients Method

Ingredients

  

• 2 cups Lentil and Bean Chili
• 100 g rice about 1/2 cup uncooked
• 1 avocado sliced
• 1/2 cup corn kernels
• 200 g cherry tomatoes about 7 oz, quartered
• 1/4 red onion finely diced
• 1 tsp balsamic vinegar
• 1 tsp olive oil
• 2 tbsp sour cream
• 1/2 cup grated cheese
• Jalapeños to taste

Method

 

1. Cook the rice according to the package instructions.
2. Meanwhile, prepare the fresh tomato salsa. Combine the quartered cherry tomatoes and finely diced red onion in a bowl. Add the balsamic vinegar, olive oil, and a pinch of salt. Stir well.
3. Slice the avocado.
4. Reheat the bean chili until hot.
5. Divide the rice between two bowls.
6. Top with the warm chili, avocado, tomato salsa, and corn.
7. Finish with sour cream, grated cheese, and jalapeños.
8. Serve immediately.