Rinse the rice under water, then add it to a saucepan with 480ml (2 cups) of cold water and a pinch of salt. Bring it to a boil, then cover and simmer for 25-35 mins or until cooked.
Meanwhile start the chilli. Add a splash of olive oil to a large pan or a casserole pot on a medium heat. Add the onion and cook for 10 minutes or until brown.
Next stir in the garlic, cumin and cinnamon, and cook for 2 minutes.
To the same pan, add the chopped tomatoes, then fill a quarter of the empty tin with water and swirl it around to collect any leftover tomato juices, before pouring the water into the pot, followed by the chopped jalapeños, dried herbs, soy sauce and black beans. Next combine the stock cube with 120ml (1/2 cup) of hot water in a jug, then pour this into the pan, stir well to combine, then simmer for 10-15 minutes or until the chilli has thickened.
Meanwhile, combine the tahini and yoghurt in a bowl with the juice from half of the lime and a pinch of salt and pepper. If necessary, add splashes of water to loosen the dressing until it’s smooth and runny.
When the sauce is ready, stir in the grated dark chocolate until it has melted, then season to taste with salt.
To serve, add the rice to bowls, then top with the black bean chilli, sliced avocado, drizzle over the tahini yoghurt dressing and sprinkle over some coriander leaves. Finally, slice the remaining half of lime into small wedges and add them to the bowl.