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
- 2 onion
- 2 pepper
-
72g sunflower mince(Sunflower mince)
- 1 unwaxed lime
-
80g coconut yoghurt(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
-
230g red kidney beans(Rehydrated red kidney beans, water, salt.)
-
4 tsp smoked paprika & oregano blend(smoked paprika, oregano)
-
200g brown rice(100% Brown Rice)
- 1 avocado
-
400g passata(tomatoes, salt, citric acid)
-
10g veg stock powder(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 118Kcal | 521Kcal |
| 494kJ | 2179kJ | |
| Fat | 3.7g | 16g |
| of which saturates | 1.4g | 6.0g |
| Carbohydrates | 16g | 69g |
| of which sugars | 3.1g | 14g |
| Protein | 4.8g | 21g |
| Salt | 0.24g | 1.0g |
| Fibre | 3.8g | 17g |
Vegan
1/3 daily fibre
4 of 5 a day
New
Low sat fat
Family-friendly
Sunflower Mince Chilli with Brown Rice, Avocado & Lime Yoghurt
This crowd-pleasing sunflower mince chilli has been designed with the whole family in mind. We’ve kept the comforting flavours and turned down the spice, making it perfect for all ages. Served with avocado, peppers and beans, it’s easy to tailor - simply pop the peppers on the side as crunchy crudités for little ones. Finish with a dollop of creamy lime yoghurt, for those who’d like it. A family favourite that is big on flavour and low on effort.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to the boil
- Pull out a large frying pan, a medium bowl, a small bowl, a sieve & a measuring jug
Get the rice on & prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, place the sunflower mince in the medium bowl and cover with cold water. Leave for 10 mins, then drain
- Finely dice the onions. Dice the peppers into 1cm chunks (make it kid friendly: leave the peppers out of the sauce, thinly slice and serve as crunchy crudités on the side). Thinly slice the avocado. Halve the lime. Drain and rinse the beans
Start sizzlin' & make the yoghurt
- Heat the large frying pan with 1/2 tbsp olive oil on medium-high heat. Once hot, add the onion and pepper and cook for 6 mins, until golden and softened. Season with salt and pepper
- In the small bowl, combine the yoghurt with the juice from half the lime and a pinch of salt and pepper (make it kid friendly: leave the yoghurt plain. Save the lime for garnish)
Simmer the chilli
- Add the smoked paprika & oregano blend to the veg and cook for a further 1 min, then stir in the sunflower mince, beans, passata, stock powder and 150ml water. Bring to a simmer and cook for 5-6 mins, until thickened
- Squeeze the juice from the remaining lime into the chilli. Season to taste with salt and pepper
Plate up
- Serve the sunflower mince chilli con carne into bowls, with the rice alongside. Top with the lime yoghurt and avocado
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