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 & Bean Chilli with Brown Rice & Guacamole
Organic jackfruit is the superhero in this chilli. Gently simmered with garlic, tomatoes, kidney beans and our own spice mix. Serve alongside brown rice and fresh guacamole to balance the heat. Perfect for Meatless Mondays!
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 220g jackfruit (Jackfruit, Sea Salt, Lime Juice, Water)
- 2 unwaxed lime
- 2 avocado
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 4 tsp chilli con carne spice mix (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 2 tbsp tomato purée
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 200g baby tomatoes
- 1 handful of fresh coriander
- 4 garlic clove
- 2 onion
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 578
Protein: 13g
Carbs: 71g
Fat: 27g
Jackfruit & Bean Chilli with Brown Rice & Guacamole
Organic jackfruit is the superhero in this chilli. Gently simmered with garlic, tomatoes, kidney beans and our own spice mix. Serve alongside brown rice and fresh guacamole to balance the heat. Perfect for Meatless Mondays!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out another large saucepan, a medium bowl, a measuring jug & a sieve
Get the rice on & prep
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
- Finely dice the onions. Finely chop or crush the garlic. Roughly chop the coriander. Halve the tomatoes. Drain and rinse the beans
Simmer the chilli
- Heat the other large saucepan with 1 tbsp oil on medium heat. Once hot, add three-quarters of the onion and cook for 5-6 mins, until softened. Season with salt and pepper
- Add the garlic, tomato puree, chilli con carne spice mix and fresh tomatoes. Cook for 2 mins, then add the beans, chopped tomatoes and 150ml hot water
- Bring to the boil and simmer for 6-7 mins, until the sauce has thickened. Season with salt and pepper
Make the guacuamole
- Meanwhile, dice the avocados into 1cm chunks, then mash with the back of a fork and place into the medium bowl. Squeeze in the juice from half a lime and season with salt and pepper
- Add 1 tbsp oil, the remaining onion and half the coriander, then mix well. Set aside
Add the jackfruit
- Drain and rinse the jackfruit, then add to the chilli, breaking up the jackfruit into smaller pieces with a wooden spoon. Season with salt and pepper
- Simmer for another 2 mins, until hot. Add the juice from half a lime, then remove from the heat and season to taste. Add a splash of water if it's a little thick
Plate up
- Serve the jackfruit chilli into bowls, with the rice and guacamole alongside
- Garnish with the remaining lime, cut into wedges. Sprinkle over the remaining coriander
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