Chilli has to be my all-time favourite dish. The recipe took me a while to get right but even the most devout meat eaters agree that this is good!

My uncle had the first Mexican restaurant in Soho, London — called La Cucaracha. We used to go there regularly as children. It was the coolest place: a basement in Soho full of character, Mexican music, and food to die for. I loved their chocolate chilli con carne served with hot tomato salsa and guacamole. Yes — Mexicans put raw cacao in their chilli! My version is of course plant-based, but it has all of the authentic Mexican herbs and spices. The trick is to cook it slowly, to give the spices a chance to develop and become really aromatic.

Ingredients

• 1 large red onion
• 2 cloves of garlic
• 8 chestnut mushrooms
• ½ small red pepper, diced
• 200g red lentils (soaked for 1 hour and rinsed)
• 2 cans of red kidney beans (rinsed)
• 2 tins of chopped tomatoes
• 1 vegetable stock cube
• 1 tbsp sweet paprika
• 1 tsp chilli powder
• ½ tsp chilli flakes (optional)
• 2 tsp cumin powder
• 2 tsp turmeric powder
• 1 tbsp raw cacao powder (optional but highly recommended — this is the Mexican secret)
• Pinch of sea salt and freshly ground pepper
• Water

Instructions

1. Chop the onion and fry in a little oil until soft, then add the garlic.
2. Add all the powdered herbs and spices to the onions and cook for a minute to release their aroma.
3. Chop the mushrooms and add to the pan. Stir and cook until they release their juices, then add the diced red pepper, stock cube, salt and pepper.
4. Rinse the lentils and kidney beans and add to the pan along with the chopped tomatoes. Add enough water to cover all the ingredients and a little more.
5. If using raw cacao, stir it in now.
6. Cook on a low heat for one hour, stirring occasionally. Add more water if the liquid evaporates.
7. Serve with basmati rice, guacamole, and a fresh salad.

This chilli is even better the next day when all the spices have had time to mature. Make a big batch — it freezes beautifully too.