Smokey Vegetarian Chilli with Basmati Rice

Bring a pan of salted water to the boil.

Finely chop the red onion.

Crush the garlic.

Coarsely chop the red capsicum.

Finely slice the Jalapeno.

Dice the zucchini into 1cm pieces.

Add the rice to the boiling water and cook. (11mins)

Heat oil in a medium frying pan over high heat.

Add the onion, garlic, zucchini and red capsicum and cook, stirring for 3 minutes, until the vegetables start to soften.

Add chilli spice mix and cayenne (as desired) and cook, stirring, for 1 minute or until aromatic.

Add the red kidney beans and jalapenos.

Add the diced tomato, a splash of water and the smokey barbecue sauce.

Bring to the boil.

Reduce the heat and then simmer for 5-10 minutes, or until the sauce thickens.

When cooked drain the rice.

Serve the smokey chilli with the rice, a dollop of sour cream and a sprinkle or fresh coriander.