• Thinly slice carrot into half-moons. • Finely chop garlic. • Drain sweetcorn. • Drain black beans (but don't rinse). TIP: Not rinsing the beans helps to thicken the sauce.

• In a large pot or saucepan, heat a generous drizzle of olive oil over medium-high heat. Cook beef mince, breaking up with a spoon, until browned, 3-4 minutes. Drain oil from the pan. • Add capsicum, cook until softened, 3-4 minutes. Add garlic and Tex-Mex spice blend and cook until fragrant, 1-2 minutes. • Add black beans, corn, passata, vegetable stock powder, the water and the brown sugar to the pot with the veggies. • Cover with a lid and bring to the boil, then reduce the heat to medium and simmer, covered and stirring occasionally, until the sweet potato is tender, 15-20 minutes.

• While the pot is simmering, cut avocado into 1cm cubes. In a small bowl, add avocado and light sour cream, and lightly mash with a fork, until combined. Season to taste. • When the veggies are tender, remove the pan from the heat and stir through baby spinach leaves, the butter and mild chipotle sauce. Season to taste with salt and pepper.

• Divide the one-pot black bean, beef and carrot chilli between bowls. • Top with Cheddar cheese and avocado crema to serve. Enjoy!