Preheat the oven

• Preheat the oven to 180 °C fan assisted (200 °C / gas mark 6).

Make the quick pickled onions

• Combine the red wine vinegar, sugar, water and a pinch of salt in a small saucepan.
• Bring to a simmer over a medium heat, then add the sliced red onion and stir well.
• Set aside to pickle while you continue with the recipe.

Roast the sweet potato

• Combine the sweet potato, a good drizzle of olive oil and a pinch of salt and black pepper on a baking tray.
• Mix everything up, then roast until soft all the way through and golden on the edges.

Fry the aromatics

• Heat a large pan or cast-iron casserole dish over medium heat and add a good glug of oil.
• Once hot, add the onion and cook, stirring frequently, until soft and translucent.
• Stir in the garlic, tomato puree, smoked paprika, cumin, ancho chilli paste and a good pinch of salt, then cook until the spices release their fragrance.

Add tomatoes and beans

• Pour the chopped tomatoes and black beans into the pan.
• Swirl water around the can of chopped tomatoes and add that in too.
• Give everything a really good stir, then bring to the boil.

Simmer the chilli

• Reduce the heat to a simmer and let the chilli bubble gently, uncovered.
• Cover with a lid and simmer until thickened and reduced.
• Stir through the roasted sweet potato, then taste and adjust the seasoning.

Make the avocado sauce

• Blend the avocado, vegan yoghurt, lime juice, coriander and jalapenos until smooth.

Serve

• Serve the chilli topped with the avocado sauce, quick pickled red onion, chilli flakes and fresh coriander.