Step 1

In a large skillet, sauté the onion in the oil for around five minutes, until it becomes translucent.

Step 2

Add the garlic and the chillis, and continue to cook for another couple of minutes, until the raw garlic smell has gone.

Step 3

Add the pumpkin and mushrooms, and cook, stirring occasionally, for a further five minutes.

Step 4

Mix the broth with the passata and tomato paste, and add to the skillet.

Step 5

Add the beans, cumin seed, paprika, liquid smoke, and chipotle paste, and stir well.

Step 6

Turn down the heat, cover, and leave to simmer, stirring occasionally, for 20 minutes, or until the pumpkin has cooked.

Step 7

Break the chocolate into small pieces, and stir into the chilli.

Step 8

Simmer for another five minutes, and then serve.

Step 9

Any leftovers can be kept in a lidded container in the 'fridge for up to a week and a half.