Smoky vegan bean chilli with sweet potato

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• Olive oil3 tbsp
• Sweet potatoesPeeled, cut into chunks2
• Smoked paprika2 tsp
• Ground cumin2 tsp
• OnionChopped1
• CarrotsChopped2
• Celery sticksChopped2
• Garlic clovesCrushed2
• Chilli powder (mild or hot, to taste)1 tsp
• Dried oregano1 tsp
• Tomato purée1 tbsp
• Red pepperCut into chunks1
• Canned tomatoes (400 g cans)Chopped2 cans
• Black beans (canned)Drained400 g
• Kidney beans (canned)Drained400 g
• Lime wedges, guacamole, rice and corianderTo serve

1. 1

   Set the oven to 200°C (180°C fan). Place the sweet potato into a roasting tin and add 1½ tbsp of the oil, 1 tsp ground cumin and 1 tsp smoked paprika. Mix until the chunks are coated, season with salt and pepper and roast for 25 minutes until cooked.

2. 2

   Meanwhile, in a large saucepan, warm the remaining oil over medium heat. Cook the onion, carrot and celery for 8-10 minutes, stirring now and then, until soft. Crush the garlic into the pan and cook for 1 more minute. Stir in the rest of the dried spices and the tomato purée, mix well and cook for 1 more minute.

3. 3

   Tip in the chopped tomatoes, red pepper and 200 ml water. Bring to the boil, then simmer for 20 minutes. Add the beans, cook for 10 more minutes, then add the sweet potato. Adjust the seasoning and serve with coriander and lime wedges, plus guacamole and rice on the side. In an airtight container, it freezes well for up to three months.

4. 4

   For a slow cooker, in a large frying pan, warm the oil over medium heat. Cook the onion, carrot and celery for 8-10 minutes until soft, then crush the garlic into the pan, add the sweet potato and cook for another minute.

5. 5

   Add every dried spice along with the oregano and tomato purée, then cook for 1 minute before tipping into the slow cooker. Mix in the red pepper and the chopped tomatoes, stir well and cook on low for 5 hours. Add the beans and cook 30 minutes to 1 hour more. Adjust the seasoning and serve with coriander and lime wedges, plus guacamole and rice on the side.