Sauté the Vegetables: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over a medium heat. Add the chopped onions and cook for 8-10 minutes, stirring occasionally, until soft and translucent. Add the diced red peppers and courgette and continue to cook for another 5-7 minutes until they begin to soften.

Add the Aromatics: Stir in the crushed garlic and tomato purée. Cook for another 2 minutes until the garlic is fragrant. This step cooks out the raw taste of the purée and deepens its flavour.

Bloom the Spices: Add the ground cumin, smoked paprika, mild chilli powder, and oregano to the pot. Stir constantly for one minute. I find this step is crucial; toasting the spices in the oil really intensifies their aroma and flavour. Be careful not to let them burn.

Introduce the 'Secret' Ingredient: Stir in the cocoa powder or dark chocolate until it has fully melted and combined with the spice mixture.

Combine and Simmer: Pour in the two tins of chopped tomatoes, the vegetable stock, and the soy sauce. Use a wooden spoon to scrape any flavourful bits from the bottom of the pot. Bring the mixture to a gentle boil.

Add the Beans: Tip in the drained and rinsed kidney beans, black beans, and pinto beans. Give everything a good stir, then reduce the heat to low, cover the pot with a lid, and let it simmer for at least 30 minutes.

Thicken and Finish: After 30 minutes, remove the lid and let the chili continue to simmer for another 10-15 minutes. This allows the sauce to thicken up nicely. Season generously with salt and freshly ground black pepper to your taste.

Rest and Serve: Turn off the heat and let the chili sit for 10 minutes before serving. This allows the flavours to settle. Serve hot with your choice of toppings, such as a dollop of soured cream, a sprinkle of cheese, and some fresh coriander. It's also delicious alongside one of my favourite side dishes, my Bacon Brown Sugar Chicken Tenders if you're serving a mixed crowd.