Beany Chilli With Avocado Salsa And Brown Rice

Boil a kettle

Peel and finely chop your red onion[s]

Peel and finely chop (or grate) your garlic

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into large bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped onion with a pinch of salt and cook for 3-5 min or until starting to soften

While the onion softens, rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite

Once cooked, drain and return it to the pot and keep covered until serving

Meanwhile, dissolve your vegetable stock mix in 400ml [575ml] [750ml] boiled water

Once the onion has started to soften, add your ground cumin, ground smoked paprika, tomato paste, chopped garlic and chopped pepper and cook for 1-2 min or until fragrant

Once fragrant, add the vegetable stock and your chipotle paste with 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook for 10-15 min or until starting to thicken

While the sauce thickens, drain and rinse your kidney beans

Once the sauce is starting to thicken, add the drained kidney beans and cook for a further 10 min or until a stew-like consistency remains – this is your beany chilli

While the beany chilli is cooking, chop your coriander finely, including the stalks

Chop your lime[s] in half, and cut into wedges

Combine your smashed avocado with the juice of half your lime[s] and half of the chopped coriander (save the rest for garnish!) with a pinch of salt – this is your avocado salsa