first rehydrate the chilli place in a mug and pour in boiling water and leave for 10 minutes

meanwhile lightly toast the whole spices in a dry frying pan so they release their aroma, be careful not to burn them, and then roughly grind them in a pestle & mortar

when the chilli is soft remove from the mug, reserving the liquid and blitz in a food processor along with the onion and garlic.

add the onion mixture to a medium deep pan with a little oil and leave to soften.

now add all of the spices and stir to mix everything together for 2 minutes

drain and rinse the cans of beans and then add the tomatoes and the reserved chilli cooking liquid

add the stock cube or marmite and about half a mug of boiling water and stir to combine well pop the lid on the pan turn the heat right down.

leave for about 1/2 an hour to an hour until its almost catching on the bottom adding a splash of water if required.

just before your ready to serve add the chocolate and stir until melted