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.
Pork Chilli Con Carne with Brown Rice & Tomato Salsa
Slow-cooked, British pulled pork is the star ingredient in this chilli con carne. Stir in spinach for extra veg, then top with tomato salsa, cooling yoghurt and fresh coriander. On the side? Brown rice to soak up the fiery flavours.
High protein
2/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 100g rice (brown) (100% Brown Rice)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 handful of fresh coriander
- 110g baby tomatoes
- 1 unwaxed lime
- 200g passata (tomatoes, salt, citric acid)
- 275g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 2 tsp chilli con carne spice mix (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 40g baby spinach
- 230g black beans (Rehydrated black beans, water, salt.)
- 1 garlic clove
- 1 onion
Nutritional Information
Calories: 820
Protein: 43g
Carbs: 92g
Fat: 36g
Ingredients
- 100g rice (brown) (use half) (100% Brown Rice)
- 40g baby spinach (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 garlic clove
- 230g black beans (use half) (Rehydrated black beans, water, salt.)
- 1 onion (use half)
- 110g baby tomatoes (use half)
- 1 unwaxed lime (use half)
- 1 handful of fresh coriander (use half)
- 140g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 tsp chilli con carne spice mix (use half) (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
Nutritional Information
Calories: 823
Protein: 43g
Carbs: 92g
Fat: 36g
Pork Chilli Con Carne with Brown Rice & Tomato Salsa
Slow-cooked, British pulled pork is the star ingredient in this chilli con carne. Stir in spinach for extra veg, then top with tomato salsa, cooling yoghurt and fresh coriander. On the side? Brown rice to soak up the fiery flavours.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a small bowl, a measuring jug & a sieve
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Soften the onion
- Finely dice the onion. Finely chop or crush the garlic
- Heat the large frying pan with 1/2 tsp oil on medium heat. Once hot, add three-quarters of the onion and cook for 6-8 mins, until softened
Build the chilli
- Meanwhile, drain and rinse the beans. Rinse the spinach
- Add the sundried tomato paste, garlic and chilli con carne spice mix (use less for less heat) to the pan
- Cook for 2-3 mins, then add the pork (with all the juices from the bag), passata, beans and 80ml water (40ml for 1 person)
- Simmer for 12-15 mins, until the sauce has thickened slightly. Gently pull apart the pork using two forks
Make the salsa
- Meanwhile, quarter the lime. Roughly chop the tomatoes. Roughly chop the coriander
- In the small bowl, combine the tomatoes with the remaining diced onion, the juice from half the lime and 1/2 tsp oil. Season with salt and pepper
- Stir the spinach into the pork and simmer for a final minute, until wilted. Season with salt and pepper
Plate up
- Share the chilli con carne between bowls, with the rice alongside. Top with the salsa, then drizzle over the yoghurt. Garnish with the chopped coriander and remaining lime wedges
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