Roast the tater tots and jalapeños

• Spread the tater tots on a baking tray in a single layer.
• Add the whole jalapeños alongside the tots.
• Bake until the tots are golden and crispy and the jalapeños are blistered, turning halfway.

Cook the bean chili

• Heat the olive oil in a frying pan and soften the onion.
• Add the garlic, chili powder, cumin and smoked paprika and fry until fragrant.
• Stir in the tomato passata, kidney beans and black beans and season with salt.
• Simmer until thickened, stirring occasionally.

Assemble the bowls

• Divide the crispy tater tots between bowls.
• Spoon the bean chili over the tots.
• Scatter the grated cheddar on top and let it melt.

Finish and serve

• Top with the roasted jalapeños, sliced spring onion and a spoonful of sour cream.