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.
Black Bean Chilli with Avocado & Pickled Onion
Chilli doesn’t have to take ages to make. On your table in 20 mins, our speedy vegan version stars velvety black beans, vibrant peppers and our warm Mexican spice mix. Even better? Every portion provides 2/3 of your daily fibre intake and all your 5 a day!
Ready in 20
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander
- 40g rocket
- 1 pepper
- 230g black beans (Rehydrated black beans, water, salt.)
- 1 unwaxed lime
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 2 tbsp tomato purée
- 110g baby tomatoes
- 80g quinoa (Quinoa 100%)
- 1 onion
- 1 avocado
Nutritional Information
Calories: 566
Protein: 19g
Carbs: 71g
Fat: 28g
Ingredients
- 1 handful of fresh coriander (use half)
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 pepper (use half)
- 40g rocket (use half)
- 1 onion (use half)
- 1 avocado (use half)
- 110g baby tomatoes (use half)
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 80g quinoa (use half) (Quinoa 100%)
- 230g black beans (use half) (Rehydrated black beans, water, salt.)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 598
Protein: 20g
Carbs: 75g
Fat: 29g
Black Bean Chilli with Avocado & Pickled Onion
Chilli doesn’t have to take ages to make. On your table in 20 mins, our speedy vegan version stars velvety black beans, vibrant peppers and our warm Mexican spice mix. Even better? Every portion provides 2/3 of your daily fibre intake and all your 5 a day!
Getting hungry?
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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 medium saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug, a large frying pan, a small bowl & a masher
Get the quinoa on & prep
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain and return to the pan
- Meanwhile, thinly slice the onion. Halve the tomatoes and lime. Dice the pepper into 2cm chunks
- Add one-quarter of the onion to the small bowl with the juice from half the lime and a pinch of salt. Set aside
- Drain and rinse the beans
Simmer the chilli
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the remaining onion, the tomatoes and pepper. Cook for 5-7 mins, until softened. Season with salt and pepper
- Add the tomato puree, Mexican spice and garlic paste and cook for 1 min, then stir in the beans and 150ml water (75ml for 1 person). Bring to the boil and simmer for 4-5 mins, until thickened. Using a masher, roughly mash half the beans
Finishing touches
- Roughly chop the coriander. Thinly slice the avocado
- Taste and season the chilli with salt and pepper if needed. Add a splash of water if it's a little thick
Plate up
- When ready, stir the coriander through the quinoa, then share between bowls. Serve the bean chilli and rocket alongside. Top the rocket with the avocado slices, a squeeze of lime juice and 1/2 tsp oil. Scatter over the pickled onion
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