Preheat your oven in preparation for the tacos. Whilst your oven is heating up, chop up the chili and onion and throw them into the food processor along with the paprika, cumin seeds, coriander and crushed garlic. Add two tablespoons of olive oil, then whiz together until the ingredients are suitably mixed.
Next, put the mixture in a large pan over a medium heat, then de-seed and roughly chop up the peppers. Once the mixture is heated through, add the pepper, the drained chickpeas and kidney beans. Mix together ensuring that the ingredients are heated through, then add the passata, stir well and cover. Leave to simmer for about 20 minutes, stirring regularly. When you have 10 -15 minutes left, add the brown rice to boiling water and cover – put your tacos in the oven to cook.
While your chili is simmering, throw your salad into a large bowl and slice your tomatoes and cucumber before adding to the salad. Next, cut the avocado in half and use a spoon to scoop out the center discarding the skin and stone. Slice the avocado into thin pieces, then zest and juice the lime. Add both of these to your salad and mix everything together.
For your dip, add the dairy free yoghurt to a small bowl. Stir in dried coriander, lemon juice and zest. Mix well together, then season to taste with salt and pepper.
Once the chili is cooked, remove from the heat and dish up. Drain the rice, remove the taco from the oven and serve!