Veggie Chilli With Brown Rice

Boil a kettle, then rinse the 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 tender with a slight bite

Once cooked, drain and return to the pot and cover until serving

Meanwhile, dissolve the stock cube[s] in 200ml [350ml] boiled water and whisk to combine

Add the meat free mince to the stock and set aside 

Peel and finely dice the red onion[s]

Peel and finely chop (or grate) the garlic

Grate the cheddar 

Heat a large, wide-based pan (preferably non-stick) with 2-4 tbsp olive oil over a medium-low heat

Once hot, add the paprika, chilli flakes (can't handle the heat? Go easy!) and cumin seeds and cook for 1 min until fragrant and sizzling

Add the red onion with a pinch of salt and cook for 8-10 min or until starting to caramelise

Meanwhile, trim the green beans

Add the garlic to the caramelised onions and cook for 1 min further

Add the soaked mince, increase the heat to high and cook for 2 min

Re-boil a kettle 

Add the tin[s] of kidney beans (with liquid) and soy sauce to the mince and bring to the boil

Cook until it reaches a chilli-like consistency, then remove from the heat

Meanwhile, add the green beans to a pot of boiling salted water over a high heat

Cook for approx. 5-7 min then drain and return them to the pot

Drizzle with olive oil and season generously with salt and pepper