• If you’re using dried beans- soak them over night in plenty of water. At least 12 hours- or longer if possible. then rinse the beans & drain well then cook for around 45 mins until soft.
• OR Rinse the tins of beans ready to add to the recipe.
• In a large saucepan, gently fry the onions & garlic until translucent
• Add in all the spices & the tomato paste & fry for a minute until fragrant
• Add in the beans, tins of tomatoes ( I swish each tin out with a bit of water to get all the tomatoey goodness in), the glug of wine, bay leaves, chocolate squares and the stock.
• Put the lid on the saucepan & bring everything to the boil for 5 mins.
• Then take down the temperature and leave on a gentle simmer for around 10- 20mins, stirring occasionally. Add extra water if you need to.
• Add the liquid smoke and stir.
• Test for spice balance at this stage too- add in more herbs or chilli if necessary. A splash of cholula sauce or other chilli sauce can be added if you think you need more of a spicy kick
• Keep simmering the chilli for another 10 mins. 

Roast Pumpkin

• Heat the oven to Gas Mark 5, 190 C
• Once you have the chilli on to cook, cut the top off the pumpkin  so it is like a lid!, I find it easiest to cut into the pumpkin a bit at  a time, carefully stabbing the knife into the flesh, joining up the stab marks around the top in a circle, until it all can be gently lifted off.
• Scoop the seeds out of the pumpkin
• Rub the inside of the pumpkin with a little olive oil & sprinkle a pinch of salt and the smoked paprika .
• Put the pumpkin and its top on a heavy baking dish and put into the oven
• Roast for around 30 mins until the flesh of the pumpkin is tender and cooked through but not collapsed

To finish.

• Put the chilli into the pumpkin cavity. Put the lid of the pumpkin on, and put it all into the oven for around 10 minutes, until the chilli is heated through.  
• Remove carefully from the oven and put onto a pretty dish, ready to serve as a triumphant main course!