1. Pre heat the oven to 180-degrees. Place the potatoes into an oven dish and drizzle over 1 tbsp of olive oil and mix altogether until all the chips are covered. Sprinkle over the paprika, cumin and seasoning and mix altogether. Make sure the chips are layered evenly and place in the oven for 25 minutes.

2. Whilst the chips are cooking, add the remaining oil into a large pan or wok on a medium to high heat and fry the onions, carrots, celery & garlic for 10 mins, stirring occasionally until the veg has softened. Add the chilli powder, oregano and tomato puree and give everything a good mix and cook for a further minute.

3. Add the pepper, chopped tomatoes and 250ml of boiling water and bring the chilli to a boil, then reduce the heat and simmer for 20 minutes. Tip in the beans and sweet potato and cook on a low heat with the pan lid on preferably.

4. Cook the rice according to instructions.

5. Serve between six bowls.