In a bowl, add the vegetable stock to TVP to rehydrate. Set aside until ready to add to the chilli. Note: Skip this step and omit the vegetable stock if using regular vegan mince.
In a large saucepan, heat olive oil over a medium-high heat. Add garlic, onion and red pepper. Cook for 3-5 minutes or until the onions are turning translucent.
To the pan, add the spices - chilli powder, chilli flakes, cumin powder and cinnamon. Combine well and cook for 1-2 minutes or until fragrant.
Add the rehydrated TVP and mix through until coated nicely in the spices. Note: If using regular vegan mince, fry until it is cooked through completely.
Pour in the chopped tomatoes, tomato paste, water, kidney beans and sweetcorn. Combine well then bring to the boil.
Reduce heat to low and allow to simmer for 30 minutes so the sauce reduces and thickens.
Remove from the heat and sprinkle over the cocoa powder and then stir until combined.
Season with salt as desired.