Veggie Bean Chilli

a) When the water is boiling, add the rice and cook for 12 mins.
b) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) When hot, add the pepper and cook, stirring occasionally, for 3 mins.

a) Add the Mexican style spice mix and tomato puree. Cook, stirring, for 1 min.
b) Stir in the veg stock powder, finely chopped tomatoes, BBQ sauce and kidney beans. Add a pinch of sugar if you have some.
c) Bring to the boil and stir to combine. Lower the heat and simmer until thickened, 5-6 mins.

a) Meanwhile, put the creme fraiche into 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.