Black Bean Chilli with Avocado & Pickled Onion

Serving size

1 person 2 people 4 people

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

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	110Kcal	566Kcal
	460kJ	2370kJ
Fat	5.4g	28g
of which saturates	1.1g	5.5g
Carbohydrates	14g	71g
of which sugars	2.7g	14g
Protein	3.7g	19g
Salt	0.06g	0.29g
Fibre	4.3g	22g

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)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	99Kcal	598Kcal
	416kJ	2502kJ
Fat	4.8g	29g
of which saturates	0.9g	5.7g
Carbohydrates	12g	75g
of which sugars	2.7g	16g
Protein	3.2g	20g
Salt	0.11g	0.68g
Fibre	3.8g	23g

Back

Vegan Ready in 20 2/3 daily fibre 5 of 5 a day Low sat fat

Black Bean Chilli with Avocado & Pickled Onion

Prep time: 15 mins

Total time: 20 mins

Cuisine: Mexican

Food group: Vegan

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!

Cooking Instructions

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.

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