We've recently discovered the delights of adding dark chocolate to Mexican-inspired dishes such as this delicious black bean chilli.  The chocolate adds a thickness and flavour background that is definitely worth it!

1. Saute a chopped onion and a chopped bell pepper (any colour) in a little oil until softened.
2. Add two finely chopped medium carrots and three chopped sticks of celery.
3. Add 4 crushed garlic cloves, 3 tsp ground chilli powder, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp mixed herbs, 1/4 tsp cayenne pepper and 2 tbsp tomato paste to the pan and cook for 2 mins longer, stirring occasionally.
4. Add one tin or bottle of passata, two tins black beans and approx. 14 oz (1 tin equivalent) vegetable stock, and bring to the boil.
5. Simmer for around 30 mins on a low heat until the vegetables are soft.
6. Season with salt and pepper, and stir in 25g coarsely chopped dark chocolate until melted through the chilli.