2  olive oil


150 g onions, peeled, finely sliced
1  garlic clove, peeled, stem removed, crushed
1  red chilli, desseded, finely chopped
150 g red pepper, deseeded, cut into 1 cm cubes
150 g green pepper, deseeded, cut into 1 cm cubes
100 g celery, trimmed, cut into 1 cm cubes
140 g chestnut mushrooms, brush cleaned, roughly chopped
  salt, to taste
  pepper, to taste


40 g tomato puree
1  chipotle paste
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. dried oregano
1 tsp. chilli powder
1 tsp. smoked paprika


250 g canned red kidney beans, drained, rinsed
800 g tinned chopped plum tomatoes
460 g tinned green lentils, drained, rinsed
150 g vegetable stock, hot
30 g tomato ketchup
1 tsp. yeast extract


15 g dark chocolate, finely chopped
15 g fresh coriander, destalked, finely chopped
2  lime juice