Stir in the olive oil and season. Spread the 'rice' onto a baking tray and bake for 15 minutes. Meanwhile, to make the chilli con carne, heat the rapeseed oil in small saucepan over a medium heat.

Pour in the drained kidney beans and simmer gently for 30 minutes, or until the chilli con carne is thickened and rich. Taste and adjust the seasoning as necessary. Meanwhile, cook the rice ...

offering all the richness and comfort of a classic chilli con carne. Serving four to six, it makes a great sharing dish with rice or tortilla chips and topped with guacamole and soured cream.

I always serve this Chilli with plain rice and a green salad. I would also suggest a nice cooling dessert to finish the meal perhaps a Kapiti Ice-cream serves with poached tamarillos (when in season).

17. Garnish it with some grated cheddar and serve with Garlic Bread. 18. Tip: Do not throw away the water in which the rajma is soaked because if the chilli con carne becomes thick you can add this ...

This vegetarian take on chilli con carne, from Nagi Maehashi’s latest cookbook, is on the table in under an hour and is hugely versatile – scoop it up with corn chips, stuff it into jacket potatoes or ...

Season to taste. Ladle the chilli con carne onto warmed bowls set on plates, add a pile of tortilla chips to each plate or some steamed rice to serve. Heat the oil in a large, heavy-based pan set ...