Hot Mexican Vegan Chilli Beans
Peel and finely dice the onion. Place into a heated pan with the olive oil and a pinch of salt and sauté for 2 minutes on a medium heat.
Add in the tomatoes, pinto beans, chilli powder, cinnamon and black pepper and stir. Bring to the boil and gently simmer for 10-15 minutes.
To finish off, stir in the chocolate for 20 seconds and serve.
Chilli beans are high in protein, fiber, potassium and zinc and have been linked to numerous health benefits.