Get your chilli on with this vego-friendly version, where protein-rich beans and halloumi stand in for meat. It's smoky and saucy and everything you and your meat-eating mates could want from a well-rounded midweek meal. A big squeeze of lime and a generous scattering of coriander kicks in some extra freshness. We've served ours with rice, but you could wrap the chilli in tortillas and bake to make quesadillas.
Place rice and 310ml (1¼ cup) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve. While the rice is cooking, continue with step 2.
Peel and finely chop onion. Remove core and seeds from capsicum and discard. Cut capsicum into 3cm pieces. Cut halloumi into 2cm pieces. Rinse and drain kidney beans. Pick coriander leaves from their stems and roughly chop.
Heat oil in a frypan over medium-high heat. Add halloumi and cook for 3–4 minutes or until golden brown. Remove from pan and set aside on a plate.
Add onion, capsicum and a pinch of salt and pepper to the pan and cook, stirring occasionally, for 3–4 minutes or until softened. Add chipotle in adobo, breaking up with spoon if necessary, and stir until fragrant.
Add kidney beans, tomatoes and 60ml (¼ cup) water to the pan and bring to a simmer. Reduce heat to medium-low, cover with a lid, and cook for a further 12–15 minutes or until thickened and fragrant. Stir through halloumi and cook until warmed through. Season well with salt and pepper.
Cut lime into wedges. Divide rice between bowls and spoon over chilli. Top with coriander and lime wedges to serve.