1 tin black beans or kidney beans (including their stock)
2 red onions, chopped
2 peppers, chopped
2 celery sticks, chopped
Handful of mushrooms, sliced
2 carrots, chopped
500g passata
1 cup chicken bone broth
1 tbsp chipotle paste
1 tsp dried oregano
50g grated cheddar
1 cube dark chocolate
Shredded chicken (pre-cooked)

Heat a drizzle of olive oil in a large pan.
Add all the chopped vegetables and spices. Cook for around 10 minutes until softened.
Stir in the passata and chicken bone broth.
Gently simmer for 20 minutes.
Melt in the dark chocolate.
Add the shredded chicken and stir through.
Serve topped with sour cream, jalapeños, and grated cheddar.