Heat the oil in a large pot over medium-high heat. Add the onion and red pepper, then cook for 5 minutes until softened.

Add the garlic and cook for 1 minute until fragrant.

Turn the heat up, add the mince and brown well, breaking it up as it cooks. Let it catch a little for flavour.

Stir in the cumin, smoked paprika, chilli powder and oregano. Cook for 1 minute to toast the spices.

Add the tomato puree and stir through for another minute.

Tip in the chopped tomatoes, both drained beans, the crumbled stock cube and the red wine vinegar. Stir well.

Bring to a simmer, then drop the heat to low and cook uncovered for 25 to 30 minutes, stirring now and then, until thickened. Season with salt and pepper.

While the chilli simmers, cook the rice to the packet instructions and drain.

Portion the rice into containers and spoon the chilli on top. Cool fully before sealing and refrigerating.