Meat-Free Mince Chilli With Brown Rice And Avo

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, return it to the pot and keep covered until serving

Meanwhile, boil half a kettle

Peel and finely chop your brown onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

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

Once hot, add the pepper strips and chopped onion with a pinch of salt and cook for 3-4 min or until beginning to soften

Dissolve your vegetable stock mix and your tomato paste in 300ml [375ml] [450ml] boiled water – this is your tomato stock

Drain and rinse your black beans

Once the onion and pepper have softened, increase the heat to medium-high and add your meat-free mince with your ground cumin, ground smoked paprika, dried oregano and chilli flakes (can't handle the heat? Go easy!)

Cook for 3-4 min or until the meat-free mince is browned, breaking it up with a wooden spoon as you go

Once the meat-free mince is browned, add the tomato stock with the drained black beans and soy sauce and season with a generous grind of black pepper

Bring to the boil over a high heat and cook for 5-6 min further or until the sauce has thickened to a bolognese-like consistency – this is your meat-free mince chilli

Tip: If you like it more saucy add a splash more water!

Trim, then slice your spring onion[s]