Heat the vegetable oil in a large, heavy-based saucepan or shallow frying pan. Add the onion and red pepper and sauté over a medium heat for 6–7 minutes until softened and beginning to brown. Add the garlic and ground spices and sauté for 5 minutes. Stir frequently and add 1–2 tablespoons of water to the mixture if the spices begin to stick to the pan.

Pour in the tinned tomatoes, lentils, beans and sweetcorn, then add the vegetable stock. Add the tomato purée, maple syrup and cinnamon stick and mix in well, seasoning with salt and pepper.

Cover the pan with a lid and bring to the boil, then reduce the heat and simmer over a medium heat for 20 minutes. Remove the lid and simmer for another 10 minutes until thickened.

Meanwhile, cook the rice. Thoroughly rinse under the cold tap until the water runs clear, to remove any excess starch, then place in a saucepan with double the quantity of water and a good pinch of salt. Stir the rice in the water and bring to the boil, then cover the pan with a lid, reduce the heat to low and simmer for 30 minutes, or until the rice is tender and the water has been absorbed. Remove the pan from the heat and leave to stand, still covered with the lid, for 5 minutes, then remove the lid and fluff up the grains of rice with a fork.

Serve the chilli with the rice and garnish with the coriander, avocado and a dollop of vegan crème fraîche.