Ingredients
1 onion
3 cloves garlic
3 green chillies OR 2 green chillies and a half tsp of dried ancho chilli
1tsp smoked paprika IFF not using ancho chilli
1tsp cumin
1tsp coriander
1tsp cinnamon
15g high cocoa chocolate (consider reducing to 10g)
1 tin/packet chopped tomato
1 tin kidney beans
1 red pepper, chopped
250g mushrooms
most of a stock cube
2 x baked potato
possibly, sour cream
Method
Oil two baking potatoes and sprinkle pepper and salt on the skin.
Either: cook for 20 minutes at 200C and 60 minutes at 170C.
Or: cook for 2 hours at 170C.
Meanwhile, soften the onion, garlic and chilli for 15-20 minutes and then fry the cumin, coriander, and (if using) smoked paprika.
Add the tinned tomato, most of a stock cube (careful!) and the chocolate and cook for 60 minutes (though see below).
Add the kidney beans 20 minutes before the tomato has finished transmogrifying.
Meanwhile, scorch the chopped red pepper in a frying pan.
When all is ready, combine the pepper with the gloop.
Serve with the potato covered in butter and cheddar.
Consider serving with sour cream.