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
-
240g pinto beans (drained)(Pinto beans, water.)
- 1 unwaxed lime
-
2 tbsp chilli con carne spice(Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 1 mango
-
140g sweetcorn(sweetcorn, water, salt)
- 1 onion
-
200g passata(tomatoes, salt, citric acid)
-
200g smoky jackfruit (Celery, Mustard)(Jackfruit, tomato paste, onion, arrowroot starch, coconut sugar, garlic, mustard powder, chilli, celery, cumin, coconut vinegar, sunflower oil, sea salt)
-
4 tsp garlic paste(Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 little gem lettuce
- 1 avocado
-
500g spicy Mexican quinoa(67% Organic Cooked Quinoa, 16% Organic Tomatoes, 16% Organic Vegetables (Sweetcorn, Adzuki Beans, Red Peppers), Natural Flavourings, Organic Sunflower Oil, Stabilizer (Organic corn starch), Organic Onion Powder, Sea Salt, Organic Garlic Powder, Organic Cayenne Hot Pepper, Organic Turmeric)
Allergens
Contains:
Celery, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 104Kcal | 537Kcal |
| 435kJ | 2245kJ | |
| Fat | 4.0g | 21g |
| of which saturates | 0.9g | 4.6g |
| Carbohydrates | 13g | 68g |
| of which sugars | 4.6g | 24g |
| Protein | 3.0g | 15g |
| Salt | 0.29g | 1.5g |
| Fibre | 3.9g | 20g |
Vegan
Ready in 20
2/3 daily fibre
10 plants
Low sat fat
Easy Jackfruit Chilli with Mango & Avo Salsa
You'll whip up this crowd-pleasing chilli in just 20 mins. Starring smoky jackfruit, pinto beans and Mexican-spiced quinoa. Pair with fresh avocado and mango salsa, crunchy gem lettuce and juicy sweetcorn. Toss the salads, cook the beans, heat the quinoa - and dinner is served.
Cooking Instructions
Cooking Instructions
- Finely dice the onion. Heat a medium frying pan with 1/2 tbsp oil on medium heat. Add the onion and cook for 5-7 mins, stirring occasionally, until softened.
- Drain and rinse the beans and sweetcorn. Trim and roughly chop the lettuce. Quarter the lime.
- Add the spice mix and garlic paste to the pan. Cook for 1 min, then add the jackfruit, passata, beans and 100ml water. Simmer for 6-7 mins, until thickened. Season with sea salt and black pepper.
- Make the avocado salsa; dice the avocado and mango into small cubes. Place in a bowl with the juice from 1 lime wedge, a pinch of sea salt and black pepper.
- Heat a large frying pan on medium-high heat. Add the quinoa and break it up with a spoon. Add a splash of water and cook for 2-3 mins, until piping hot.
- Serve the quinoa with the jackfruit chilli, salsa and lettuce. Sprinkle the sweetcorn over the lettuce. Garnish with lime wedges.
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