Start by grating the carrot, dicing the red onion and fresh chilli
Heat a large pan on a medium heat adding the olive oil and garlic until sizzling
Add the onion and all the spices along with a pinch of salt and pepper and stir
Now add the carrots and chopped chilli and cook down for 2-3 minutes until soft
Add the passata, tomato puree, beans, cacao powder and stock and stir
Bring to a boil and then reduce to a low/medium heat to cook for 15 minutes (making sure to stir every 5 minutes)
I like to serve mine on brown rice or inside a roasted sweet potato and top it with plain coconut yoghurt, extra chillies and fresh coriander.The chilli mix will freeze well, I just allow it to cool once cooked and portion it out ready for freezing!