Vegetarian chilli

Ingredients

• 2 tbsp coconut oil or extra-virgin olive oil, or ghee (clarified butter)
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tsp cumin seeds or 1 tsp ground cumin
• 1 fresh chilli (more if you like it hot), deseeded and finely chopped
• 1 tsp paprika
• 1 tsp dried oregano
• 2 carrots, finely chopped
• 150g frozen sweetcorn, defrosted
• 3 large celery sticks (we used the leaves too), finely chopped
• 150g walnuts, very finely chopped
• 300g dried mixed beans, such as kidney, black and adzuki, black eye or borlotti, soaked in cold water overnight, then boiled in fresh water for 40-50 minutes until tender (or 3 x 400g cans cooked mixed pulses, drained)
• 2 x 400g tins tomatoes
• 2 tsp sea salt
• 60g strong dark chocolate (at least 80 per cent cocoa solids), roughly chopped

To serve

• 120ml natural yogurt
• Large handful fresh coriander, leaves picked 4 corn tortillas, toasted over a naked gas flame or in a dry pan