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1
Using a large saucepan, fry the white onion, celery and sweet pointed pepper on a low heat. Once the onion is translucent add one of the crushed garlic cloves.
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2
Now add your cayenne and chili spices and your dried thyme, mix in with the fried vegetables and turn off the heat.
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3
Add to the pan your cup of vegetable stock along with the chopped tomatoes, chopped courgette, brown sugar and chopped okra. You should wash and scrub your okra thoroughly before chopping and adding to the pan.
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4
Wash and drain your haricot beans and your brown rice, add to the same pan as your vegetables and stock, bring the pan to the boil and then simmer gently for 30 minutes, checking frequently.
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5
If your rice has absorbed the stock, add water.
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6
After 30 minutes, check the rice is cooked through, your vegetables should have started to reduce down and the okra should have thickened the stock, add your second crushed garlic clove, stir your mixture and cook on a gentle heat for a further 4-5 minutes.
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7
Season to taste with black pepper and sea salt, add more chili and cayenne spices if needed.
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8
Ladle your chili/ gumbo mix into a bowl to serve. Serve whilst hot.
