Jackfruit Chilli Con Carne, Avocado Salad & Rice

Serving size

1 person 2 people 4 people

Ingredients

20g rocket
2 tsp chilli con carne spice mix

(Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
220g jackfruit

(Jackfruit, Sea Salt, Lime Juice, Water)
200g passata

(tomatoes, salt, citric acid)
1 unwaxed lime
110g baby tomatoes
230g red kidney beans

(Rehydrated red kidney beans, water, salt.)
3 garlic clove
1 onion
1 avocado
2 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
80g brown rice

(100% Brown Rice)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	103Kcal	672Kcal
	432kJ	2810kJ
Fat	4.8g	31g
of which saturates	0.9g	5.9g
Carbohydrates	12g	79g
of which sugars	2.4g	15g
Protein	2.8g	18g
Salt	0.47g	3.1g
Fibre	2.9g	19g

Ingredients

2 tsp chilli con carne spice mix (use half)

(Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
110g baby tomatoes (use half)
200g passata (use half)

(tomatoes, salt, citric acid)
230g red kidney beans (use half)

(Rehydrated red kidney beans, water, salt.)
2 tbsp sundried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
3 garlic clove
1 unwaxed lime (use half)
80g brown rice (use half)

(100% Brown Rice)
1 avocado (use half)
220g jackfruit (use half)

(Jackfruit, Sea Salt, Lime Juice, Water)
20g rocket (use half)
1 onion (use half)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	103Kcal	680Kcal
	431kJ	2844kJ
Fat	4.7g	31g
of which saturates	0.9g	5.9g
Carbohydrates	12g	80g
of which sugars	2.3g	15g
Protein	2.9g	19g
Salt	0.46g	3.1g
Fibre	2.9g	19g

Back

Vegan Prep in 10 1/3 daily fibre 5 of 5 a day Low sat fat

Jackfruit Chilli Con Carne, Avocado Salad & Rice

Prep time: 10 mins

Total time: 30 mins

Cuisine: Mexican

Food group: Vegan

Fancy a plant-based alternative for a delicious chilli con carne? Organic jackfruit is what you're looking for! Gently simmered with garlic, tomatoes, kidney beans and our fiery spice mix. Serve alongside brown rice and fresh avocado salad for the perfect plate.

Cooking Instructions

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.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a sieve, a large frying pan, a medium bowl & a measuring jug

Get the rice on

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain

Prep the veg

Meanwhile, finely slice the onion. Finely chop or crush the garlic. Halve the tomatoes. Drain and rinse the beans
Quarter the lime. Cut the avocado into 1cm cubes
In the medium bowl, combine the avocado, half the tomatoes and one-quarter of the onion with the juice from 2 lime wedges and a pinch of salt and pepper

Build the flavour

Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the remaining onion and cook for 4-5 mins, until softened. Season with salt and pepper
Add the remaining tomatoes, garlic and chilli con carne spice and cook for 2 mins, then add the beans, sundried tomato paste, passata and 100ml hot water (50ml for 1 person). Simmer for 3 mins

Simmer simmer

Drain and rinse the jackfruit, then add to the pan, breaking up the jackfruit into smaller pieces with a wooden spoon
Simmer for another 3-4 mins, until the sauce thickens and coats the beans and jackfruit. Season to taste with salt and pepper. Add a splash of water if the sauce becomes too thick

Plate up

Add the rocket and 1 tsp oil to the avocado bowl and toss to combine
Share the jackfruit chilli between bowls, with the rice and avocado salad alongside. Garnish with the remaining lime wedges