Pre-heat oil in large heavy pot over medium-high heat. Add onions, peppers and garlic; sauté until for about 10 minutes. Add the chilli powder, oregano, cumin and cayenne; stir for another 2 minutes. Mix in beans, stock, jalapenos, tomatoes and tomato paste. Bring it up to the boil, stirring occasionally. Reduce heat to medium-low and simmer until flavours blend and chilli thickens. It should take about 15 mins. Ladle chilli into bowls with rice and a heaped tablespoon of the sour cream mix on top.
Jason Byrne plays Vicar St, Dublin, on May 2nd and 9th