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 Quinoa & Tangy Avocado Salsa
It’s all the comfort of chilli con carne, minus the meat. Our nutty sunflower ‘mince’ is just as satisfying, and simmers gorgeously with juicy tomatoes and sweet peppers. A Mexican spice blend adds warmth, with the creamy avocado salsa tempering the heat.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 avocado
- 1 handful of fresh coriander
- 110g baby tomatoes
- 1 unwaxed lime
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 80g quinoa (Quinoa 100%)
- 1 onion
- 1 chilli
- 1 pepper
- 36g sunflower mince (Sunflower mince)
- 2 garlic clove
Nutritional Information
Calories: 522
Protein: 21g
Carbs: 50g
Fat: 26g
Ingredients
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 36g sunflower mince (use half) (Sunflower mince)
- 2 garlic clove
- 1 pepper (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 onion (use half)
- 1 avocado (use half)
- 1 chilli (use half)
- 110g baby tomatoes (use half)
- 1 handful of fresh coriander (use half)
- 80g quinoa (use half) (Quinoa 100%)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 527
Protein: 22g
Carbs: 51g
Fat: 26g
Vegan Sunflower Mince Chilli with Quinoa & Tangy Avocado Salsa
It’s all the comfort of chilli con carne, minus the meat. Our nutty sunflower ‘mince’ is just as satisfying, and simmers gorgeously with juicy tomatoes and sweet peppers. A Mexican spice blend adds warmth, with the creamy avocado salsa tempering the heat.
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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 medium bowl, a small bowl, a sieve & a measuring jug
Get started
- Add the sunflower mince to the medium bowl and cover with cold water. Leave for 10 mins, then drain
- Meanwhile, roughly dice the onion and pepper. Finely chop or crush the garlic. Deseed and finely chop the chilli
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the onion and pepper and cook for 4-5 mins, until softened. Season with salt and pepper
Build the chilli
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Add the garlic, Mexican spice mix and half the chilli (for those who'd like the heat) to the veg pan. Cook for 1 min
- Stir in the passata, stock powder, drained sunflower mince and 100ml hot water (50ml for 1 person). Bring to a boil, then simmer on medium for 6-8 mins, until thickened
Make the avocado salsa
- Quarter the lime and tomatoes. Roughly chop the coriander. Dice the avocado into 1cm chunks
- In the small bowl, combine the tomatoes, avocado, remaining chilli (for those who like the heat), half the coriander and the juice from 2 lime wedges. Season with a pinch of salt and pepper
Plate up
- Share the sunflower chilli between bowls, with the quinoa and avocado salsa alongside. Garnish with the remaining coriander and lime wedges
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