Using a thick bottomed pan, add the mince and onions. Use a wooden spoon to move the mince around and break it up as it browns.

When the mince is completely broken down and browned, add the tomato passata, a little water, the soy beans, chilli powder, salt and pepper. Put your rice on to cook while you finish the chilli.

Simmer for 10 minutes. Add a little more boiling water if needed while your chilli is cooking. I added around 300ml in total as this was quite a lot of mince.

Simply serve up on the plate and decorate the rice with rainbow peppercorns.