Smokey Vegetarian Chilli with Basmati Rice

Bring a pan of salted water to a boil. While waiting for the water to boil, finely chop the red onion, crush the garlic, coarsely chop the red capsicum, finely slice the Jalapeno, and dice the zucchini into 1cm pieces.

Add rice to the boiling water and let it cook for about 11 minutes.

While the rice is cooking, heat oil in a medium frying pan over high heat. Add the onion, garlic, zucchini, and red capsicum to the pan. Stir and cook for 3 minutes or until the vegetables start to soften.

Add chilli spice mix and cayenne (as much as you desire), stirring and cooking for an additional minute until it's aromatic.

Next, add the red kidney beans and jalapenos, followed by the diced tomato, a splash of water, and the smokey barbecue sauce.

Bring the mixture to a boil, then reduce the heat and let it simmer for 5-10 minutes, or until the sauce thickens.

While the chili is simmering, check on your rice. Once it's cooked, drain it.

To serve, place a portion of rice on a plate, top with a generous serving of the smoky chili, a dollop of sour cream, and a sprinkle of fresh coriander. Enjoy your smokey chili and rice!