Chili con Carne

Peel and chop the red onion and garlic. Rinse and drain the white beans in a colander.

Add the brown rice, the measured water and a pinch of salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 20-25 min or until the rice is tender. Drain, if needed, and keep covered until serving.

Meanwhile, heat a pan over a high heat with a drizzle of vegetable oil. Once hot, add the beef mince and red onion, and fry for 5 min.

Add the garlic, cumin, chipotle (spicy), smoked paprika, brown sugar, sriracha (spicy) and tomato paste. Cook, stirring, for 2 min.

Add the tomato passata, measured water, drained white beans, salt and pepper. Cover with a lid, reduce the heat to low and simmer for 15 min, stirring occasionally. If the stew thickens too much, add a splash of water. Finally check the seasoning, and add more salt and pepper if needed.

Slice the red chilli finely. Rinse the cherry tomatoes. Serve the Chili con Carne over the cooked brown rice. Garnish with a dollop of sour cream and the red chilli slices. Serve the fresh cherry tomatoes on the side.