Preheat the oil in a large skillet over a medium heat. Once hot, add the spring onion greens, carrot and coriander stems, if you’re using them. Cook until softened and fragrant, about 2-3 minutes. Add a splash of water if it ever starts to stick.
Mix the spices and cocoa together in a small bowl. Add the spices, tomato paste and chopped jalapeno to the skillet and stir to completely combine. I find it helps to cook the spices for a minute or so and then pour a bit of water over them to get everything combined.
Once the mixture is combined and a vibrant red, add the finely crumbled firm tofu. Coat the tofu in the paste – it adds colour to the tofu to make the mince look legit. Once the tofu is coated, add the black beans, tinned tomato and dark soy and stir really well to combine.
Add the water according to your preferred consistency for chilli. Keep in mind that the starch in the beans will thicken it considerably, particularly once cooled. Cook 10 or so minutes or until the chilli is the consistency of your liking.
Serve with rice, as nachos, with salad, or, if you have really bulked it out with extra vegetables, on it’s own. I like to top mine with the remaining coriander, some FODMAP friendly ‘pickled onions’ (see the body of the post) and some lactose free yoghurt or sour cream, at a minimum.