Use your Zyliss Easy Pull to blend up the mushrooms until they are finely minced.
With a splash of olive oil in a pan add the mushrooms and season with salt and pepper. Fry stirring constantly for 5 minutes and then remove from the pan and set aside.
Use the Zyliss to blend the Onion, the garlic cloves, the chilli and only the stalks from the fresh coriander. Add a little more oil to the pan and add the red onion, garlic, chilli and coriander stalks. Cook for about 5 minutes.
Roughly chop the celery and the red pepper and add to the pan and stir up the mixture.
Add the spices (chilli flakes, bay leaf, oregano, cumin, star anise, paprika, cayenne pepper, salt and pepper) and mix everything up so the veg is coated in the spices.
Add the red wine, soy sauce, tomato puree and balsamic vinegar and reduce the liquid down by leaving the lid off the pan. When the liquid has reduced right down add the tomatoes and cook for about 5 minutes until the sauce thickens up.
Return the minced mushrooms to the pan along with the maple syrup, the chocolate, drained kidney and black beans. Reduce the heat to a gentle low simmer and cook for about 15 minutes until the sauce is a thick rich mixture.
Remove the bay leaf and the star anise, stir through the fresh coriander and serve with rice or nachos!