Heat the olive oil in a saucepan over a medium-high heat. Add the onion and red pepper and cook for 4 to 5 minutes until softened.

Add the garlic, tomato puree, cumin, smoked paprika, chilli powder, oregano and chipotle paste if using. Stir for 30 seconds to 1 minute so the tomato puree darkens slightly and the spices smell toasted.

Add the turkey mince. Break it up well and cook for 5 to 6 minutes until there is no pink left.

Pour in the chopped tomatoes and chicken stock. Add the kidney beans and black beans. Bring to a simmer, then cook for 15 to 20 minutes until the chilli is thick rather than watery.

Stir in the red wine vinegar and season to taste with salt and black pepper.

Rinse the basmati in cold water 3 or 4 times until the water is mostly clear, then drain well.

Put the drained rice in a saucepan with the measured water and a small pinch of salt. Bring to a full boil uncovered. As soon as it boils, give it one quick stir, put the lid on, and turn the heat down to the absolute lowest setting.

Cook covered for 10 minutes without lifting the lid.

Take the pan off the heat and leave it covered for another 10 minutes to finish steaming.

Fluff the rice with a fork and let excess steam escape for 1 minute before serving or portioning.

Serve the chilli over the basmati rice.