Pre-heat the oven to 200°C/400°F/gas mark 6. Pour half the oil in a large roasting dish and add the diced sweet potato. Sprinkle with half the sweet smoked paprika and cumin and turn over a few times to make sure the potato is coated. Roast for 25 minutes until cooked through.
Add the rest of the olive oil to a frying pan and fry the onions, peppers and garlic over a medium heat for 5 minutes.
Add the chilli powder, remaining ground cumin and sweet smoked paprika, Stir and fry for a further 1 minute. to release the flavours.
Add the chopped tomatoes, drained and rinsed beans, oregano and season with salt and pepper. Bring to a boil then turn down the heat and simmer for 25 - 30 minutes.
When the sweet potatoes are soft, stir them in to the chilli. Serve with the soured cream, sliced avocado and a few coriander leaves sprinkled over the top.
The Nutritional information shown is for the Chilli only and doesn't include soured cream or other toppings.
For the mixed beans, you should choose 'ready to use beans' which are tinned or canned rather than dried as dried beans have a much longer cooking time. Mixed beans that work well are kidney beans, cannellini, borlotti or black beans, or any combination of these. When it comes to the spices, be aware that smoked paprika and sweet smoked paprika are different. I use sweet smoked paprika as the sweetness of the paprika goes well with the sweet potatoes and gives a lovely contrast to the 'spicyness' of the chilli.
This veggie chilli is already quite filling as it's made with sweet potato, which is a carbohydrate. It goes well with rice or you might like to try a homemade Flatbreadwhich is very quick and easy. Tortilla chips are also a great traditional side dish. I think the toppings are a really important part of a good chilli. A spoonful of soured cream over the top is delicious. In the photo I've added a dash of smoked paprika as I'm much more aware nowadays that we 'eat with our eyes' first. Avocado cut into slices goes very well and adds lovely colour as well as extra nutrition. Sprinkle with fresh coriander leaves.
Store this sweet potato chilli in the fridge for 3 - 4 days. It can also be frozen for up to 6 months. You can of course reheat it. Leftover chilli makes for an amazing lunch the next day and can be eaten hot or cold. Cooked rice can also be frozen which is handy if you cook too much. Pack the rice into a container and leave it to cool, then freeze straight away for up to 1 month. Don't leave cooked rice at room temperature for longer than one hour as this is when bacteria can start to grow. To re-heat rice, pop it in the microwave, or cook from frozen in boiling water. Don't re-heat it more than once and make sure it is piping hot before eating.