Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper.

Place the sweet potato pieces on the baking sheet, drizzle with 1 tablespoon olive oil and toss until evenly coated. Season with salt and roast for 10 minutes, then add the zucchini pieces, toss, and cook for a further 5–10 minutes until the vegetables are tender. Set aside.

Roast for 10 minutes, then add the zucchini and cook for a further 5–10 minutes until the vegetables are tender. Remove from the oven and set aside.

While the vegetables roast, heat the remaining oil in a large saucepan, add the onion and cook gently, over medium heat, stirring, for 5-7 minutes, until softened.

Add the garlic, celery, red pepper, carrot, fresh chilli and cook for another 10 minutes.

Add the tomato paste, cook for 1 minute, stirring, then add the canned tomatoes along with the sugar, chili spice mix, thyme and water.

Bring to a simmer and cook, reducing heat to a light simmer, for 20 minutes or so, stirring often, until the chilli has thickened and reduced.

Add the black beans and cook for a further 10 minutes, then stir in the roasted vegetables.

Ladle into bowls and garnish with fresh cilantro (and any other toppings of choice). Serve with lime wedges and enjoy!