Fry onion and pepper for 5 minutes. Add tomatoes, 3 tablespoons tomato puree, vegetable stock, drained kidney beans, 2 teaspoons chilli powder, 1 tablespoon raw cane sugar, 1 tablespoon vinegar, 1/2 teaspoon salt. Stir well and simmer for up to 30 minutes, whilst cooking rice.

This dish is quite adaptable: you can use fresh chillies instead of powder or add other vegetables such as carrots or courgettes. This is also really nice with TVP mince - if using the dried variety, soak it in the vegetable stock first so it absorbs the flavour.