Sweet Potato & Bean Chilli With Brown Rice And Pickled Chilli

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 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

Boil half a kettle

Peel and finely chop your red onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Peel and chop your sweet potato[es] into small bite-sized pieces

Peel and finely chop (or grate) your garlic

Grate your cheddar cheese

Slice your green chilli[es] finely

Add the sliced chilli to a bowl with your cider vinegar and a pinch of salt and sugar

Give everything a good mix up and set aside – this is your quick-pickled chilli

Dissolve your vegetable stock mix in 200ml [260ml] [340ml] boiled water

Drain and rinse your black beans

Add the chopped sweet potato to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 5-7 min or until the sweet potato is fork-tender, then crush lightly with a fork

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

Once hot, add the chopped onion and diced pepper with a pinch of salt and cook for 4-5 min or until softened

Once the veg has softened, add the chopped garlic to the pan with your ground smoked paprika, dried oregano and ground cumin

Cook for 1 min or until fragrant

Once fragrant, add the drained black beans with the stock, your chopped tomatoes and a pinch of sugar

Stir through the crushed sweet potato and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 8-10 min, stirring occasionally or until the sauce has thickened – this is your sweet potato & bean chilli