This is a sort of Jamie Oliver vegetable chilli - adding the roast sweet potato at the end makes it extra brilliant.
Preheat the oven to 200˚C. Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin and cinnamon, drizzle with olive oil and scatter with a pinch of salt and pepper. Toss to coat then put them on a baking tray. Put the tray of sweet potato in the hot oven to cook for 40 minutes until soft and golden.
Put a large pan on a medium-high heat and add a couple of lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes. Add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes, stirring every couple of minutes
Drain the cans of beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat and leave to simmer for 25 to 30 minutes.
Get the roasted sweet potato out of the oven and stir it through your chilli with most of the coriander leaves. Taste and season with sea salt and freshly ground black pepper, if needed. Scatter the remaining leaves over the top, and serve with soured cream, guacamole and rice.
Sort of guacamole:
To make the guacamole, mash up the avocado and mix in the chopped onion, tomatoes, chilli and coriander. Add a little seasoning and spike with as much lime as you like – taste until it’s nice.