Put a heavy bottomed, high walled pot on medium high heat and add olive oil.
Dice your onions and add to the pot. Cook for 3-5 minutes, until softened and begining to brown off.
Grate or mince the garlic and add into the pot. Cook for 30 second or so, until fragrant.
Thinly slice the chilli peppers and add them to the pot. Cook for 2 minutes, until starting to soften.
Add in the dried spices and cook for 30 seconds or so to toast them off.
Make a hole in the middle of the pot and add the tomato puree. Cook for 2 minutes, mixing the puree around, then mix everythig together. This will take the rawness out of the tomato puree and build some sweetness in it!
Roughly chop the bell peppers and add them in now. Mix together well but don't cook them for too long at this stage. They will cook through in the chilli but we don't want them to lose all substance and soften too much.
Add in the chopped tomatoes and mix around. Cook them until they start t simmer, stirring so they don't burn.
Pour in the vegetable stock and bring up to a simmer. Cook for 45 minutes or so, stirring every 5-10 minutes, to reduce and bring all the flavours together!
