1. Get the potato wedges prepped^
Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and slice them into 6-8 wedges each. Spread them out on a baking tray or in a roasting tin. Drizzle over 2 tbsp oil and seasoning with a little salt and pepper. Toss to coat the wedges in the oil and seasoning, then set aside while you prepare the rest of the veg.
2. Get the chilli started^
Trim, peel and finely chop the red onion. Put a large pan on a medium heat and add 1 tbsp garlic oil. Add the onion to the pan. Season with a pinch of salt and pepper and fry, stirring often, for 10 mins till the onion is soft and glossy.
3. Prepare the veg^
Slice the leaves off the cauliflower (see our tip below on what to do with them). Chop the cauliflower into bite-sized florets, and chop the stalk to match. Halve the chilli, if you're using it, then finely chop it (for a milder bean chilli you can leave the chilli out entirely or scoop out the seeds and white pith, which is where most of the heat comes from). Finely chop the parsley stalks, setting the leaves aside for later.
4. Bake the wedges^
Slide the potatoes wedges into the oven and bake for 40 mins till the wedges are golden brown and tender. If the wedges are ready before the bean chilli, turn the oven off and move the wedges down to a lower shelf to keep warm.
5. Make the bean chilli^
Add the chilli and parsley stalks to the onion with 1/2-1 tbsp Cajun seasoning (use more or less Cajun seasoning, depending on how spicy you'd like your bean chilli to be) and 2 tsp ground cumin. Cook, stirring, for 1 min.
6. Add the cauliflower to the pan. Tip in the mixed beans with the liquid from their tins. Add the chopped tomatoes and 1 tbsp raw cacao powder. Stir to mix well. Pop a lid on the pan, bring to the boil, then turn the heat down a little and simmer for 25 mins till the veg and beans are tender and the sauce has thickened a little. Stir every so often and if it looks like it is becoming too dry, turn the heat down again and add a splash of water.
7. Taste the bean chilli and add a pinch more salt and pepper if you think it needs it. Arrange the potato wedges on warm plates and spoon over the bean chilli, or ladle the chilli into bowls and arrange the potato wedges on the side. Roughly chop the parsley leaves and scatter over the chilli. Top with soured cream and serve.