Spritz a pan with Frylight and over a medium heat cook onion, pepper and garlic for a few minutes.
Add beans, Cumin, Chilli powder, Paprika, Smoked paprika, salt and pepper to the pan. Mix well and cook for a further minute.
Add both tins of chopped tomatoes to the pan, cover with a lid and simmer for 30 minutes, stirring occasionally.
Remove the lid, add more salt and pepper if needed. Simmer for a further 20 - 25 minutes until most of the liquid has reduced and you are left with a rich, thick chilli.