You will need:

600g potatoes

1 red onion

1 pepper

7g spice mix

1 can kidney beans

150g black beans

1 can chopped tomatoes

1 stock cube

10g dark chocolate

saltbush

1 lime

salt

cooking oil

boiling water

Optional extra: cheese, yoghurt or sour cream

1. Start with the potato wedges: Set the oven at 200C. Chop the potatoes into wedges and put in a bowl.

2. Add 2 tsp oil to the bowl and toss the wedges in the oil. Spread the wedges in a single layer on a baking tray and sprinkle on some salt.

3. Cook for around 30 minutes, until they are golden brown.

4. Now for the chilli: Roughly chop the onion and add to 2 tsp hot oil in a large pan or casserole dish with a lid. While the onion is cooking, roughly chop the pepper, discarding the stalk and seeds, then add it to the pan. Cook for a few more minutes.

5. Add the spice mix and stir in. Cook for a couple of minutes.

6. Add can of chopped tomatoes and make up 150ml of stock (using half a stock cube and boiling water). Add the stock, cover and simmer for 5 minutes.

7. Drain the beans and add them to the pan. Cover and simmer for 5 minutes.

8. Strip the leaves off the saltbush stalks and add to the pan. Leave to simmer for another 5 minutes. Meanwhile, grate the chocolate.

9. Turn off the heat and add the chocolate into the pan. Stir in so it melts in the sauce.

10. Spoon the chilli into bowls, and top with some yoghurt or sour cream if you fancy it! Serve with a quarter of a lime and the potato wedges on the side.

Click here for the cook-along video!