Meat-Free Mince Chilli non Carne Loaded Rice Bowl

Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve.

Heat a large frying pan on medium-high heat with a drizzle of oil.

Once hot, add the plant-based burgers to the pan and use a spoon to break it up into a mince-like texture as it cooks. Cook until browned, 5-6 mins. Season with salt and pepper. IMPORTANT: Ensure it's piping hot throughout.

Stir the garlic and chipotle paste into the burger mince. Fry for another 30 secs. 

Stir in the passata, vegetable stock paste, kidney beans, sugar and water for the sauce (see pantry for both amounts). 

Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

Meanwhile, cut the tomato into 1cm chunks and pop into a small bowl.

Drizzle over a little olive oil, season with salt and pepper and mix together. Set the salsa aside. 

Trim and thinly slice the spring onion. Grate the cheese. 

Once the chilli's ready, season with salt and pepper and stir in the butter (see pantry for amount).

Remove from the heat.