Step 1

Fry the onions, garlic and chilli in the olive oil in a casserole or heavy lidded pan for 10 minutes until softened, then add the peppers and cook for another 5 minutes.

Step 2

Stir in the chipotle paste, spices, oregano, tomato purée, chopped tomatoes, balsamic and stock, and bring to a simmer. Cook for 20 minutes then add the vegan mince and beans, and simmer for another 15 minutes, adding a splash of water if it gets a little thick. Season and serve with rice and a topping of diced avocado and chopped coriander, if you like.