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Serves 4
Heat olive oil in a large pan and cook the onions, carrots, celery, peppers and mushrooms with a pinch of salt for 8–10 minutes, until soft and nicely coloured.
Stir in the tomato purée, smoked paprika, chipotle and oregano and cook for 1–2 minutes until fragrant.
Add the passata, refill with 300ml water and pour in, crumble in the stock cube and stir through the beans. Bring to a gentle simmer and cook uncovered for 20–25 minutes, stirring from time to time, until thick and rich.
Stir through the shredded chicken and cook for a further 5 minutes to heat through.
Finish by melting in the dark chocolate and cheddar.
Serve with a dollop of yoghurt, extra cheese and optional avocado or jalapeños.