Loaded Sweet Potato Jacky-P

While the sweet potatoes roast, peel and grate the garlic (or use a garlic press).

Drain and rinse the kidney beans in a sieve.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the garlic and Central American style spice mix. Fry for 30 secs.

Add the kidney beans, red wine stock paste, passata, sugar and water for the sauce (see pantry for both amounts) to the pan. Roughly mash half the beans using a potato masher or the back of a fork, then stir everything together.

Bring to the boil, then turn the heat down to medium and simmer until thickened, 8-10 mins. 

When the sweet potatoes have 15 mins left, add the sliced pepper to another baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf of your oven until soft and slightly charred, 12-14 mins.

Meanwhile, grate the cheese. 

Once the peppers have roasted, stir them through the chilli (reheat if necessary).

Taste the chilli and season with salt and pepper if needed. Add a splash of water if it's a little too dry.