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.
Sunflower Mince Chilli Con Carne with Beans, Avocado & Lime Yoghurt
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1/3 daily fibre
4 of 5 a day
New
Low sat fat
Family-friendly
Serving size
Ingredients
- 10g veg stock powder (Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
- 400g passata (tomatoes, salt, citric acid)
- 1 avocado
- 200g brown rice (100% Brown Rice)
- 4 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 unwaxed lime
- 72g sunflower mince (Sunflower mince)
- 2 pepper
- 2 onion
Nutritional Information
Calories: 521
Protein: 21g
Carbs: 69g
Fat: 16g
Sunflower Mince Chilli Con Carne with Beans, Avocado & Lime Yoghurt
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Cooking Instructions
Before you start
- Bring a large saucepan of salted water to the bowl
- Pull out a large frying pan, a medium bowl, a small bowl, a sieve & a measuring jug
Get the rice on & do the prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Place the sunflower mince in the medium bowl and cover with cold water. Leave for 10 mins, then drain
- Finely dice the onion. 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 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)
Build the flavour
- 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 chilli con carne and rice into bowls, with the yoghurt and avocado on the side
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