• Finely chop garlic. • Thinly slice carrot into half-moons. • Roughly chop mild chorizo. • 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 carrot and chorizo, tossing, until softened and chorizo is browned, 4-6 minutes. Add garlic and Tex-Mex spice blend and cook until fragrant, 1-2 minutes. • Add black beans, corn, passata, stock concentrate, the water and brown sugar and stir to combine. • Cover with a lid and bring to the boil, then reduce heat to medium and simmer, stirring occasionally, until veggies are 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, chorizo and veg chilli between bowls. • Top with Cheddar cheese and avocado crema to serve. Enjoy!