Halve, peel and thinly slice the red onion. Halve the green pepper, remove and discard the core. Chop into small chunks. Roughly chop the coriander (stalks and all), drain and rinse the mixed beans in a colander.

Heat a splash of oil in a large saucepan on medium-high heat. Add the red onion, cook, stirring occasionally until starting to soften, 2 mins Add the pepper and cook, stirring occasionally, for another 3 mins.

Add the Mexican Spice mix and tomato puree. Cook, stirring, for 1 min. Stir in the veg stock powder until dissolved, then pour in the finely chopped tomatoes with onion and garlic, bbq sauce and mixed beans. Add a pinch of sugar if you have some. Bring to the boil, stir to dissolve the stock powder, lower the heat and simmer until thickened, 5-6 mins.

Cook the rice according to pack instructions.

Meanwhile, pour the sour cream into a small bowl. Grate in the lime zest, mix well and season to taste with salt and pepper. Chop the lime into wedges.

Stir the spinach through the chilli, one handful at a time, until wilted, 2-3 mins. Season the chilli to taste with salt and pepper. Add a splash of water to loosen if you like. Serve the brown rice in bowls topped with the veggie chilli,. Add a drizzle of the limey sour cream and a sprinkle of coriander. Finish with the lime wedges for squeezing over. Enjoy!