2 sweet potatoes (about 300g), scrubbed and chopped into bite sized pieces
3 tbsp sunflower oil
1 medium red onion, peeled and diced
1 red pepper, deseeded and roughly chopped
1/2 tsp smoked paprika
1/2 tsp hot paprika
1 tsp ground cumin
1/2 - 1 tsp chipotle chilli flakes
2 cloves garlic, peeled and crushed
1 tbsp tomato purée
250g chopped tomatoes
50ml red wine (optional)
25g dark chocolate
1x 400g tin black beans, drained and rinsed
For the Cashew Cream
1/2 cup cashews
1/2 - 1 cup water
1 tsp lime juice
1 ripe avocado, sliced
2 corn tortillas
a little sunflower oil
Soak the cashews in water for at least 2 hours.
Preheat the oven to 200C (180 Fan).
Lightly brush the tortillas with a little sunflower oil then cut them into 8 triangles as you would cut a pizza. Place on a baking tray and into the oven for 3 - 5 minutes until browned. Leave on a wire rack to cool and crisp up.
Toss the sweet potato chunks in 1 tbsp of the sunflower oil, sprinkle with a little salt, place on a baking tray and roast for 20 - 30 minutes until soft and browned around the edges.
While the potatoes are roasting gently heat 1 tbsp of sunflower oil in a large frying pan add the red onion, reduce the heat, cover and cook gently for 5 - 10 minutes until the onions are really soft and beginning to brown.
Add the peppers and cook for a further 3 minutes until they are just beginning to soften.
Add the paprikas, cumin, chipotle flakes and garlic and fry, gently, for a further minute until aromatic.
Add the tomato puree, chopped tomatoes and wine (replace with 50ml of water if you are not using).
Simmer for 15 - 20 minutes, covered.
Add the cooked sweet potato, drained black beans and the chocolate, stir through and simmer for a further 5 minutes until the sauce is nice and thick - if it is too thick add a little water.
Add salt to taste.
Keep warm while you prepare the cashew cream.
Drain the cashews and place in a high speed blender with an equal amount of water, blend on high until you have a smooth, thick cream. Add a little more water if needed and the lime juice and pulse until you have a spooning consistency.
Halve the avocado, remove the stone and skin and slice thinly.
Serve the chilli in bowls with the avocado, cashew cream and tortilla chips on the side.