Heat up 2 tablespoons of oil in a large lidded pan and fry chopped onions, garlic, celery and carrots until softened but not coloured approx 5-8 min.
Add chopped pepper and grated courgette (zucchini) and continue frying for another 5 minutes until vegetables soften quite substantially.
Add all dried herbs and spices (with the exception of cacao/cocoa powder) and fry for a couple of minutes until nice and fragrant.
Add chopped tomatoes and rinse the tin with a little bit of water and add that too.
Crumble in your veggie stock cube and pour in 250ml freshly boiled water. Mix well and bring to boil.
Add drained and rinsed beans and lentils, mix well, cover and let it simmer for approx 20-30 minutes, giving it a little stir every few minutes and adding a touch of stock or water (but only if it looks dry).
Add teaspoon of cacao/cocoa powder (if using) and mix it in.
Next, using stick (immersion) blender give the chilli a brief blend (few quick pushes of a button will do). This way the chilli becomes lovely and thick as if it simmered on the stove for hours.
Add tinned or frozen sweetcorn and follow with another quick blend (optional).
Season chilli to taste with salt and pepper and follow with lime juice and fresh coriander. Use as much or as little as you like.
Serve with your choice of delicious sides and toppings!