Caribbean Bean Chilli

While the rice is cooking, grate the carrot. Finely chop the garlic. Roughly chop the capsicum. Drain and rinse the black beans.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Stir-fry the carrot, capsicum, garlic, mild Caribbean jerk seasoning and a pinch of chilli flakes (if using) until fragrant, 2-3 minutes. Add the tomato paste and cook, until darkened, 1-2 minutes. Add the mango chutney, black beans, the water (for the sauce) and vegetable stock powder. Simmer until thickened, 5-7 minutes.

While the chilli is simmering, roughly chop the cherry tomatoes. Pick and roughly chop the mint leaves.

In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Add the cherry tomatoes and mint. Toss to coat.