2 teaspoons - oil
1 - onion (chopped)
1 - carrot (finely chopped)
2 - garlic cloves (crushed)
1 - red chilli (finely chopped)
2 - peppers (chopped)
300g - meat free mince
420g - can chopped tomatoes
400g - can red kidney beans
2 tablespoon - tomatoe puree
100ml - veg stock
200g - long grain rice

2 teaspoons - oil 1 - onion (chopped) 1 - carrot (finely chopped) 2 - garlic cloves (crushed) 1 - red chilli (finely chopped) 2 - peppers (chopped) 300 g - meat free mince 420 g - can chopped tomatoes 400 g - can red kidney beans 2 tablespoon - tomatoe puree 100 ml - veg stock 200 g - long grain rice

1. Heat the oil in a sauce pan and add the onion. Fry gently for 2-3 minutes then add the carrot, garlic, chilli and peppers and fry for 2-3 minutes, stirring often.

2. Add the mince, mix in the beans, tomatoes, tomato puree and stock. Bring to the boil, then reduce the heat and simmer, partially covered, for 25-30 minutes.

3. At the same time, cook the rice in plenty of gently boiling water, for 25-30 minutes.

4. Season the chilli with pepper, then serve in warm bowls with the rice.