The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 100g Tomatoes Baby Seasonal Mix
- ½ tsp ground cinnamon
- 1 avocado
- 1 tbsp ground cumin (use half)
- 1 unwaxed lime
-
80g quinoa
- 1 onion
- 2 garlic clove
-
200g passata
- 1 chilli
-
280g beef mince
- 1 romano pepper
- 1 handful of fresh coriander
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 93Kcal | 620Kcal |
| 391kJ | 2592kJ | |
| Fat | 4.8g | 32g |
| of which saturates | 1.5g | 10g |
| Carbohydrates | 7g | 44g |
| of which sugars | 2.0g | 13g |
| Protein | 6.1g | 40g |
| Salt | 0.11g | 0.73g |
| Fibre | 1.4g | 9.3g |
Ingredients
Ingredients
- 100g Tomatoes Baby Seasonal Mix (use half)
- 1 handful of fresh coriander (use half)
- 1 romano pepper (use half)
- 0.5 tsp ground cinnamon (use half)
- 2 garlic clove
- 1 chilli (use half)
- 1 avocado (use half)
- 1 onion (use half)
- 1 unwaxed lime (use half)
- 1 tbsp ground cumin (use a quarter)
-
80g quinoa (use half)
-
140g beef mince
-
200g passata (use half)
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 106Kcal | 611Kcal |
| 442kJ | 2557kJ | |
| Fat | 5.4g | 31g |
| of which saturates | 1.7g | 9.8g |
| Carbohydrates | 8g | 44g |
| of which sugars | 2.3g | 13g |
| Protein | 6.7g | 39g |
| Salt | 0.12g | 0.69g |
| Fibre | 1.6g | 9.4g |
Beef Chilli with Quinoa & Avocado Salsa
You'll love our flavourful chilli, made with juicy British beef. You'll simmer it with bright peppers and sweet onion and infuse everything with fragrant cumin, sweet cinnamon and fresh chilli. Dish up with fluffy quinoa and your homemade avocado lime salsa.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out 2 medium saucepans, a medium bowl, a measuring jug & a sieve
Get started
- Roughly dice the onion and pepper. Finely chop or crush the garlic
- Heat a medium saucepan with 1 tsp olive oil on medium-high heat. Once hot, add the beef, onion and pepper and cook for 5 mins, breaking up the mince with a wooden spoon, until golden brown. Season with salt and pepper
Combine the flavours
- Meanwhile, deseed and finely chop the chilli
- Add the garlic, cinnamon, the half pack of cumin and half the chilli (for those who'd like the heat) to the beef pan. Cook for 2 mins
Get your simmer on & cook the quinoa
- Add the passata and 100ml hot water (50ml for 1 person) to the beef pan. Bring to a boil, then simmer for 12-15 mins, until slightly thickened
- Meanwhile, bring the other medium saucepan filled with hot salted water to a boil
- Once boiling, add the quinoa and boil for 13-14 mins, until cooked, then drain
Make the avocado salsa
- Halve the lime. Roughly chop the tomatoes and coriander. Dice the avocado into 1cm chunks
- In the medium bowl, combine the tomatoes, avocado, half the coriander and the juice from half the lime. Season with a pinch of salt and pepper and mix
Plate up
- Share the beef chilli between bowls, with the quinoa and avocado salsa alongside
- Garnish with the remaining chilli (for those who'd like the heat), coriander and lime, cut into wedges
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