Beany Chilli Soup with Toasted Seeds & Wholegrain Rice

Heat the oven to 160°C.

Put the seeds onto a baking tray and pop in the oven for 12-15 mins until golden. Get the leftover Veggie Chilli Sin Carne into a saucepan along with the stock, then simmer it away until piping hot.

Finely slice the jalapeño. Heat the rice following pack instructions, then serve up in bowls. Ladle in the soup and top with soured cream, jalapeños, and toasted seeds.