Beef and Veggie Packed Chilli

a) When the water is boiling, add the rice and cook for 12 mins. b) Once cooked, drain in a sieve, cover with a lid and set aside.

a) Meanwhile, heat a splash of oil in a large saucepan on medium-high heat. b) Add the beef mince to the pan, season with salt and pepper. c) Cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. d) Add the red onion, cook, stirring occasionally until starting to soften, 2 mins. e) Add the pepper and cook, stirring occasionally, for another 3 mins.

a) Add the Mexican Spice mix and tomato puree. Cook, stirring, for 1 min. b) Stir in the veg stock powder, finely chopped tomatoes with onion and garlic, bbq sauce and black beans. Add a pinch of sugar if you have some. c) Bring to the boil, stir to dissolve the stock powder, lower the heat and simmer until thickened, 5-6 mins.

a) Meanwhile, put the sour cream in a small bowl. b) Grate in the lime zest, mix well and season to taste with salt and pepper. c) Chop the lime into wedges.

a) Stir the spinach through the chilli, one handful at a time, until wilted, 2-3 mins. b) Season the chilli to taste with salt and pepper. Add a splash of water to loosen if you like. c) Serve the rice in bowls topped with the chilli. d) Add a drizzle of the zesty soured cream and a sprinkle of coriander. e) Finish with the lime wedges for squeezing over. Enjoy!