Chilli sin carne

Ingredients: For the tomato salsa

■ 2 tomatoes

■ 1 small red onion

■ 2 tbsp chopped coriander

■ demerara sugar

■ 1–2 tsp lime juice

■ 1 tbsp olive oil For the chilli

■ 400g tin kidney beans

■ 1 small onion

■ 1 clove garlic

■ 1 tbsp olive oil

■ 1 tbsp tomato purée

■ 1 tsp chilli con carne seasoning

■ mix (shop-bought)

For the topping

■ 1 avocado

■ 1 tsp lime juice

■ 1/2 head cos lettuce

■ 1 spring onion

■ 3 tbsp sour cream Extras

■ 120g rice (preferably longgrain)

■ salt and pepper

Method:

■ For the salsa, halve the tomatoes, deseed with a teaspoon and finely dice the flesh. Peel and roughly dice the onion.

■ Combine and season with coriander, salt, pepper, a good pinch of sugar and the lime juice. Mix with the oil and then leave to marinate.

■ Cook the rice according to the instructions on the packet. In the meantime, empty the tin of beans into a sieve and collect the liquid. Peel and finely chop the onion and garlic.

■ Heat the oil in a small frying pan and sauté the onion and garlic until golden. Stir in the tomato purée, cook together for a short time and then add the beans and some of the liquid from the tin.

■ Season with the chilli con carne mix. Cook, uncovered, for five minutes over medium heat. Add more of the liquid, if necessary; the final consistency should be thick and creamy. Season with salt.

■ In the meantime halve, stone and peel the avocado. Slice the flesh lengthways and drizzle it immediately with lime juice. Lightly season with salt and pepper. Wash, spin dry and cut the lettuce into strips. Clean and trim the spring onions. Slice both white and green parts into thin rings. Stir the sour cream until smooth and season with salt and pepper.

■ Fill bowls with rice. Cover one side with the chilli, and arrange lettuce strips, salsa and avocado slices next to it. Put a dollop of sour cream on the side and sprinkle over everything with spring onion.