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.
Slow-cooked Pork Chilli with Wild Rice & Guacamole
Tuck into this bowlful of comfort. We have done the hard work for you by slow-cooking juicy British pork until melt-in-your-mouth tender. Simply simmer in a warm blend of spices, together with tomatoes and chunky kidney beans. Serve alongside fluffy wild rice and a cooling guacamole. What's more, one serving contains 1/3 of your daily fibre!
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 1 avocado (use half)
- 1 unwaxed lime
- 275g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 2 tbsp tomato purée
- 2 tsp chilli con carne spice mix (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 110g baby tomatoes
- 1 handful of fresh coriander
- 2 garlic clove
- 1 onion
- 80g wild rice (wild rice (100%))
Nutritional Information
Calories: 725
Protein: 42g
Carbs: 61g
Fat: 36g
Ingredients
- 2 tsp chilli con carne spice mix (use half) (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 2 tbsp tomato purée (use half)
- 1 unwaxed lime (use half)
- 1 avocado (use a quarter)
- 2 garlic clove
- 230g red kidney beans (use half) (Rehydrated red kidney beans, water, salt.)
- 1 onion (use half)
- 110g baby tomatoes (use half)
- 140g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 80g wild rice (use half) (wild rice (100%))
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 731
Protein: 43g
Carbs: 62g
Fat: 36g
Slow-cooked Pork Chilli with Wild Rice & Guacamole
Tuck into this bowlful of comfort. We have done the hard work for you by slow-cooking juicy British pork until melt-in-your-mouth tender. Simply simmer in a warm blend of spices, together with tomatoes and chunky kidney beans. Serve alongside fluffy wild rice and a cooling guacamole. What's more, one serving contains 1/3 of your daily fibre!
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Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out another large saucepan, a small bowl, a sieve & a measuring jug
Get the rice on
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
Prep time
- Meanwhile, finely dice the onion. Finely chop or crush the garlic. Roughly chop the coriander. Halve the tomatoes. Drain and rinse the beans
Simmer simmer
- Heat the other large saucepan with 1 tsp oil on medium heat. Once hot, add the onion and cook for 4-5 mins, until softened
- Add the tomatoes, garlic, chilli con carne spice and tomato puree. Cook for 1 min, then add the beans and 100ml water (50ml for 1 person). Bring to the boil, then add the pork (and all the juices from the bag). Pull apart any larger pieces of pork
- Simmer for 4-5 mins, until the sauce thickens and the pork is piping hot
Make the guac
- Meanwhile, quarter the lime
- Roughly mash the half avocado with the back of a fork, then place into the small bowl
- Add the juice from 2 lime wedges, the remaining onion, half the coriander and 1 tsp olive oil. Season with salt and pepper and mix to combine
Plate up
- Share the pork chilli between bowls, with the rice and guacamole alongside. Garnish with the remaining lime wedges. Sprinkle over the remaining coriander
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