Step 1

Preheat oven to 200C/400F.

Step 2

Finely chop the onion and red pepper and crush the garlic.

Step 3

Heat some oil in a medium sized pot on medium heat. Place the onion and pepper in and leave to fry for a few minutes before adding the garlic.

Step 4

Let cook for another couple of minutes and then add cumin seeds, smoked paprika, chilli powder, chipotle pasta and tomato puree.

Step 5

Give a good stir so everything is well coated.

Step 6

Next add the drained black beans, chopped tomatoes, water and cinnamon stick. Bring to a gentle simmer and leave for about 25-30 minutes.

Step 7

Peel the sweet potatoes and cut into 1/2 inch cubes. Place on a baking sheet and toss in oil, salt and pepper. Pop i the oven for 20 minutes.

Step 8

The chilli should be thickening and turning a deep red colour. Taste and season with salt and pepper.

Step 9

The sweet potato is ready when its soft and starting to caramelise/brown on the edges.

Step 10

Serve the chilli with the roasted sweet potato and top with some vegan sour cream, fresh coriander and extra chilli!

Step 11

Will keep in the fridge in an air tight container for 3-4 days.