Warm, filling and comforting, this veggie lentil chilli hits the spot.
1. Heat the olive oil in a medium saucepan and fry the onion and red pepper for 2-3 mins, until just starting to soften but not colour.
2. Add the chilli, cumin and paprika, and fry for a minute more before adding the lentils, chopped tomatoes, kidney beans, cocoa powder, cinnamon, sugar and 100ml water.
3. Bring to the boil and allow to simmer, uncovered, for 20-25 mins, until the sauce has thickened slightly and the veggies are tender.
4. Serve hot with steamed rice, a dollop of soya yogurt and a sprinkling of fresh coriander, if you like, and extra chilli — for the brave.