Ingredients
2 sweet potatoes, peeled and cut into medium chunks2 tsp smoked paprika2 tsp ground cumin1 onion, chopped2 carrots, chopped2 celery sticks, chopped2 garlic cloves, crushed1-2 tsp chilli powder (depending on how hot you like it)1 tsp dried oregano1 tbsp tomato purée1 red pepper, cut into chunks2 x 400g cans chopped tomatoes400g can black beans, drained400g can kidney beans, drainedlime wedges, guacamole, rice and coriander to serveMethod
Heat the oven to 200C/180C fan/gas 6. Put the sweet potato in a roasting tin and drizzle over 1½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper, then roast for 25 mins until cooked.
STEP 2Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 min more. Add the remaining dried spices and tomato purée. Give everything a good mix and cook for 1 min more.
STEP 3Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato. Season to taste then serve with lime wedges, guacamole, rice and coriander. Will keep, in an airtight container in the freezer, for up to three months.