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.
Sunflower Mince Chilli with Quinoa & Charred Corn Salsa
Enjoy a feast for your tastebuds with this plant-based take on the classic chilli con carne. Simmer high-protein sunflower mince in a rich tomato sauce, then serve over fluffy quinoa. On the side? A zesty charred corn salsa!
1/3 daily fibre
7 plants
Low sat fat
Family classics
Serving size
Ingredients
- 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 sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 160g quinoa (Quinoa 100%)
- 4 garlic clove
- 1 handful of fresh coriander
- 1 unwaxed lime
- 200g baby tomatoes
- 2 pepper
- 2 onion
- 72g sunflower mince (Sunflower mince)
- 280g sweetcorn (sweetcorn, water, salt)
Nutritional Information
Calories: 429
Protein: 21g
Carbs: 55g
Fat: 13g
Sunflower Mince Chilli with Quinoa & Charred Corn Salsa
Enjoy a feast for your tastebuds with this plant-based take on the classic chilli con carne. Simmer high-protein sunflower mince in a rich tomato sauce, then serve over fluffy quinoa. On the side? A zesty charred corn salsa!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, 2 medium bowls, a large frying pan, a grater & a measuring jug
Get started
- Place the sunflower mince into a medium bowl and cover with cold water. Leave for 10 mins, then drain
- Meanwhile, drain the sweetcorn
- Heat the large frying pan with 2 tsp oil on high heat. Once hot, add the corn and cook for 5-6 mins, until golden. Transfer to the other medium bowl
Prep & boil
- Finely dice the onions. Dice the peppers into 1cm chunks. Halve half of the tomatoes, then quarter the remaining. Zest and halve the lime. Roughly chop the coriander. Finely chop or crush the garlic
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked
Start the chilli
- Reheat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the pepper and three-quarters of onion and cook for 3-4 mins, until softening. Season with salt and pepper
- Add the garlic, sundried tomato paste, the halved tomatoes and chilli con carne spice mix and cook for 2 mins
Simmer the chilli & finish the salsa
- Stir in the drained sunflower mince, passata and 200ml water and simmer for 6-7 mins, until the sauce thickens. Season with salt and pepper
- Add the remaining onion and tomatoes to the corn, along with the lime zest, the juice from half the lime, half the coriander and a pinch of salt. Mix well to combine
Plate up
- Serve the chilli into bowls, with the quinoa and corn salsa alongside. Garnish with the remaining coriander and lime cut into wedges
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