Hearty Black & Kidney Bean Chilli with Soured Cream

Boil a kettle

Peel and finely chop your brown onion[s]

Top, tail and chop your carrot[s] roughly

Heat a large pot over a medium–high heat with a drizzle of vegetable oil

Once hot, add the chopped onion and carrot with a pinch of salt

Reduce the heat to very low and cook for 6-7 min or until slightly softened and caramelised

Rinse your brown rice, add it to a separate 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 20-25 min or until it's tender with a slight bite

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

Whilst the veg is caramelising, grate your lighter cheese

Peel and finely chop (or grate) your garlic

Dissolve your vegetable stock mix in 300ml [400ml] [500ml] boiled water

Once the veg has caramelised, add the chopped garlic to the pot and cook for 1-2 min or until fragrant

Once fragrant, add your black beans to the pot with your kidney beans (no need to drain!), chopped tomatoes, southern fried seasoning (can't handle the heat? go easy!), ground smoked paprika and a pinch of salt

Give everything a good mix up

Add the vegetable stock and tomato ketchup, stir it all together and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until the sauce has thickened to a ragù-like consistency – this is your hearty black & kidney bean chilli

Whilst the chilli is cooking, strip your coriander leaves from their stalks and chop the stalks finely (save the leaves for garnish!)

Once the hearty black & kidney bean chilli has thickened, add the chopped coriander stalks and mix it all together