Credit: Nadiya’s Kitchen by Nadiya Hussain is out now (Penguin, HB, £20)
"I love making chilli and I am a massive fan of one-pot cooking. Not only because it’s easier, but because a one-pot meal can give you scope for so many other dishes. This chilli is a quick and easy recipe that can be cooked on the stove, or in the slow cooker ready for when you get home from work. This is one of those meals where you can sit down with bowls full of ingredients and customise according to your taste and appetite. The warm tortilla wrapped around the rice, chilli and cheese is a winning combo. I like to add an extra bowl of raw onions and jalapeños for the more adventurous members of our family. This recipe makes plenty, as leftovers are great to use in jacket potatoes or pasta." (Nadiya Hussain)
Serves 4 (2 wraps each)
Prep: 15 minutes Cook: 30 minutes