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Add the onion, mushrooms and mince to a pan and cook over a medium heat. Cooking them all together means you won't need to add any extra oil or fat.
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Once the onion is translucent, add the garlic and cook for a couple of minutes.
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Add the tomato purée and cook for one minute.
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Add all the spices and chipotle paste and stir well.
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Add the chopped tomatoes, rinsing the can with a splash of cold water and adding that also. (Please crush your cans in the recycling so hedgehogs don't crawl in and get stuck!)
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Bring to the boil, reduce to a simmer and leave to cook for 15 minutes.
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Add the kidney beans and melt in the dark chocolate.
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Reduce to a low heat, cover and cook for as long as possible, but at least 30 minutes.
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Serve with rice, sliced avocado, a dollop of yoghurt, and sprinkled with coriander.