Serves: 4-6

For the chilli

2 tsp ground cumin

2 tsp dried oregano

2 tsp ground allspice

1 tsp sweet smoked paprika

1⁄2–1 tsp cayenne pepper (to taste)

3 garlic cloves, finely grated

2 tbsp maple syrup or honey

1 tbsp tomato purée

2 onions, peeled and finely chopped

1 celery stick, roughly chopped

1 carrot, peeled and roughly chopped

1 green (bell) pepper, cut into 2cm (3⁄4in) chunks

1 red (bell) pepper cut into 2cm (3⁄4in) chunks

350g (2 cups) dried black beans, soaked overnight in cold water, covered with at least 8cm (3in) water

3 small dried chipotle chillies (optional)

1 cinnamon stick

1 x 400g (14oz) can chopped tomatoes

1 litre (35fl oz/41⁄2 cups) vegetable stock

50g (13⁄4oz) unsalted butter

25g (1oz) dark chocolate

Sea salt and freshly ground black

Pepper

100g (31⁄2oz) grated Cheddar, to serve

For the salsa

100g (31⁄2oz) frozen or canned sweetcorn

2 spring onions, trimmed and finely chopped

100g (31⁄2oz) cherry tomatoes, cut into quarters

1 avocado, roughly chopped

Zest and juice of 1 lime

2 tbsp extra virgin olive oil

2 tbsp chopped coriander, plus extra to serve

Tortillas, to serve

This black bean chilli with avocado salsa is the perfect antioxidant-rich comfort food