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.
Vegan Sunflower Mince Chilli with Brown Rice & Avocado Salsa
Make a crowd-pleasing chilli with vegan sunflower mince, creamy kidney beans and juicy tomatoes. Simmer with fiery Mexican spices, then spoon over fluffy brown rice and serve with zingy lime-avocado & tomato salsa.
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 unwaxed lime
- 2 avocado
- 200g passata (tomatoes, salt, citric acid)
- 4 tsp chilli con carne spice mix (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 2 tbsp tomato purée
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 1 handful of fresh coriander
- 200g baby tomatoes
- 4 garlic clove
- 2 onion
- 200g brown rice (100% Brown Rice)
- 72g sunflower mince (Sunflower mince)
Nutritional Information
Calories: 577
Protein: 22g
Carbs: 68g
Fat: 23g
Vegan Sunflower Mince Chilli with Brown Rice & Avocado Salsa
Make a crowd-pleasing chilli with vegan sunflower mince, creamy kidney beans and juicy tomatoes. Simmer with fiery Mexican spices, then spoon over fluffy brown rice and serve with zingy lime-avocado & tomato salsa.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a measuring jug & a sieve
Get started
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, place the sunflower mince into the medium bowl and cover with cold water. Leave for 10 mins, then drain
Prep time
- Finely dice the onions. Finely chop or crush the garlic. Halve half the tomatoes, then quarter the remaining. Roughly chop the coriander. Drain and rinse the beans
Simmer the chilli
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and cook for 3-4 mins, until softening. Season with salt and pepper
- Add the garlic, tomato puree, the halved tomatoes and chilli con carne spice mix and cook for 2 mins
- Stir in the drained sunflower mince, passata, beans and 150ml water. Season with salt and pepper
- Simmer for 6-8 mins, until the sauce thickens
Make the avocado salsa
- Meanwhile, wash and dry the bowl used for the sunflower mince
- Dice the avocados into 1cm chunks and add to the bowl, along with the quartered tomatoes and half the coriander
- Squeeze in the juice from half the lime and season with salt and pepper. Mix well
Plate up
- Taste the chilli and season if needed
- Serve the chilli into bowls, with the rice and avocado salsa alongside. Garnish with the remaining coriander
- Cut the remaining lime into wedges and serve alongside for squeezing over
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