Heat the olive oil in a large pan and cook the onion and peppers until softened – about 10 minutes. Add the mushrooms and garlic and cook for a few minutes until the mushrooms are cooked through and golden in patches.
Add the chilli, sugar, cumin and coriander and stir to coat everything thoroughly. Add the beans and chopped tomatoes, then add 100ml of the stock and bring to a simmer. Add a little seasoning and simmer for around 30-40 minutes. If the liquid reduces too much, add a little more stock.
Adjust the seasoning before serving, then serve the garnishes alongside.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.