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Preheat the oven to 180°C fan/200°C/gas mark 6.
Add the squash to a baking tray and drizzle with oil and season with salt and pepper. Roast for 35-40 minutes until soft.
Cover the bottom of a hot casserole or large saucepan with 4 tbsp olive oil and the bit of onion sizzles on contact. When ready, fry the onion, celery and peppers with a pinch of salt for 10 minutes until greatly reduced in volume.
Add the coriander stalks, garlic and chilli and fry for 2-3 minutes. Add the spices and ½ teaspoon of salt and continue to fry for 2 minutes.
Add the beans and their juices and stir to combine. Add the tomatoes, breaking them up with a spatula, then fill their cans up halfway, swill around and add that tomatoey water in, too. Season to taste.
Bring to the boil, then reduce the heat and simmer for 20 minutes to let the flavours mingle together and the chilli thicken up.
Add the coffee, dark chocolate and two-thirds of the roasted squash, saving some of the crispier bits for garnish.
Top with the tofu feta, pink pickled onions, more squash, guac or sliced avo, cashew queso, chilli flakes and fresh coriander.