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.
Black Bean Chilli with Cauliflower & Maple Slaw
Velvety black beans simmer away in a comforting, chilli con carne sauce. Add pan-fried cauliflower to pack in extra veggies. Balance the fiery flavours with a refreshing carrot slaw, sweetened with maple and lime. It's a perfectly balanced, plant-based feast!
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 red cabbage
- 400g passata (tomatoes, salt, citric acid)
- 1 carrot
- 2 tbsp maple syrup
- 1 cauliflower
- 2 tbsp chilli con carne spice (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 1 unwaxed lime
- 160g quinoa (quinoa (100%))
- 1 savoy cabbage
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 460g black beans (Rehydrated black beans, water, salt.)
Nutritional Information
Calories: 466
Protein: 18g
Carbs: 75g
Fat: 16g
Black Bean Chilli with Cauliflower & Maple Slaw
Velvety black beans simmer away in a comforting, chilli con carne sauce. Add pan-fried cauliflower to pack in extra veggies. Balance the fiery flavours with a refreshing carrot slaw, sweetened with maple and lime. It's a perfectly balanced, plant-based feast!
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Cooking Instructions
- Heat a saucepan filled with salted boiling water on high heat. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
- Roughly chop the cauliflower into 1-2cm chunks. Heat a large frying pan with 2 tbsp oil on medium-high heat, then add the cauliflower and season well with sea salt and black pepper. Cook for 5-6 mins, until deep golden-brown all over.
- Drain and rinse the black beans, then add them to the cauliflower pan. Add the spice mix and toss to combine. Cook for another 1 min, then add the passata and 250ml hot water. Crumble in the stock cube and simmer for 5-6 mins, until the sauce loosely coats the beans.
- Meanwhile, make the slaw; trim and finely slice both cabbages, then place into a large mixing bowl. Peel and coarsely grate the carrot, then add to the bowl. Zest over the lime and squeeze in all the lime juice. Add both sachets of maple syrup, the mustard and a pinch of sea salt (to taste). Stir well and set aside.
- Serve the chilli in bowls alongside the quinoa and slaw.
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