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.
Jackfruit Chilli Con Carne, Avocado Salad & Rice
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.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
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)
Nutritional Information
Calories: 672
Protein: 18g
Carbs: 79g
Fat: 31g
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)
Nutritional Information
Calories: 680
Protein: 19g
Carbs: 80g
Fat: 31g
Jackfruit Chilli Con Carne, Avocado Salad & Rice
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.
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Cooking Instructions
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
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