Instructions

1. Chop the onion, mushrooms, leek, red peppers into bite size bits. Finely chop the carrots.
2. Chop the chilli (deseed if you don't want it very hot). Finely chop the garlic cloves.
3. Heat some oil in a heavy-based pan. Add the chilli powder, cumin, smoked paprika and warm through. Add the onion and gently cook on a low heat for 10 minutes until the onions are a bit browned.
4. Add the chocolate, garlic and the chopped fresh chilli. Cook for a minute then add a splash of whiskey ( or red wine) and let it bubble to cook off the alcohol.
5. Add the veggies, stir them to coat well and sauté for 10 minutes to soften. Stir in the tomato purée then add the chopped tomatoes. Bring to the boil then add the kidney beans and cook for about 45-60 minutes until you a get a thick chilli.
6. Scatter some chopped coriander on top and serve with a dollop of soured cream and/or grated cheese.