Gently heat the oil in a large saucepan. Add the onion** and cook until it starts to soften (about 4 minutes).
Prepare the remaining vegetables, then add them to the pan. Sprinkle in the smoked paprika, ground cumin, dried oregano and chilli powder.*** Stir through, then cover with a lid, and leave to sweat on medium-low heat for five minutes.
Add all the remaining ingredients (tomato puree, beans, chopped tomatoes, vegetable stock, sweet corn, almond butter, cocoa powder, sugar and salt) to the pan, and stir through. Bring to the boil then reduce the heat to low, cover with a lid and simmer for about 20 minutes, or until the carrot is cooked through and the flavours have melded. Taste test, and add a touch more salt, chilli or sweetener, if desired.
This chilli is delicious served with home-made corn bread, brown or wild rice, creamy polenta or as a topping for jacket potatoes. Any leftover chilli will keep in the fridge for three days. It is also freezable.