Vegetarian Chilli with Brown Rice and Smoked Hickory Yoghurt

Steps

1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Finely dice onion; mince garlic; remove core and seeds from capsicum and dice 1cm; peel and grate carrot; thinly slice celery.
3. Heat a drizzle of oil in large fry-pan on medium-high heat. Cook onion and garlic for 3-4 minutes, until softened. Add capsicum, carrot and celery and cook a further 4-5 minutes, until tender.
4. Add chilli spice mix and cook a further 1 minute, until fragrant. Add canned tomatoes, stock, chilli beans and salt, bring to a boil, reduce heat to medium and simmer for 5-7 minutes, until sauce thickens slightly. Season to taste with salt and pepper.
5. In a small bowl, combine smoked hickory sauce with yoghurt.
6. To serve, spoon ¾ cup cooked brown rice into each bowl. Top with vegetarian chilli and sprinkle over cheese. Top with a dollop of smoked hickory yoghurt and garnish with coriander and crispy shallots.