Step 1

Peel and finely slice the onion. De-seed and slice the pepper. Peel and crush the garlic cloves.

Step 2

Heat the oil in a large, deep frying pan or casserole dish. Fry the onion, pepper and garlic over a gentle heat for 3-4 minutes until starting to soften.

Step 3

De-seed and chop the chilli. Add to the pan along with the cumin, paprika and chilli powder. Cook for a further minute or two.

Step 4

Drain and rinse the three tins of beans and add them to the pan. Add the passata, then refill the bottle / carton half way with water (approx. 300ml water) and add to the pan.

Step 5

Stir in the stock cube, oregano, cocoa powder and brown sugar, then season well with salt and black pepper.

Step 6

Bring to the boil then reduce to a simmer. Cook for 20 minutes until the chilli has become a thick stew. Taste and adjust seasoning then serve.