Versatile Veggie Chili

Blend the cayenne, cumin, cinnamon, coriander, sea salt, and black pepper in a small bowl.

Peel and chop the sweet potatoes into bite-sized chunks, then place into a large bowl. Drizzle with olive oil, then sprinkle some of the spice mixture and toss to coat.

Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers.

Peel and finely slice the garlic.

Deseed and finely chop the jalapeño

It's time to cook! Roast the sweet potatoes for 45 minutes to 1 hour, or until golden and tender.

Put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion and peppers and cook for 5 minutes, stirring regularly.

Add the jalapeño and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelize, stirring occasionally.

Add the garlic and cook until fragrant, about 30 seconds

Add the beans and the tomatoes. If using whole tomatoes, pierce the tomatoes with a knife, then break them up and stir well.

Bring to a boil, then reduce the heat to medium-low. Simmer for 25 to 30 minutes, or until thickened and reduced. Add a splash of water to loosen, if needed.

Stir in the roasted sweet potatoes. Taste and adjust the seasoning, if needed.

Finish with a squeeze of lime juice.

Serve with sour cream or greek yogurt and sliced avocado. Serve over rice or use tortilla chips as a side.