To make the roasted sweet potatoes, add the diced sweet potatoes to a large mixing bowl.
Add the spices (cinnamon, smoky paprika and cumin) and season with salt and pepper.
Spray well with 1kcal spray and mix well to coat the sweet potatoes.
Add to a roasting tray and spread evenly.
Roast at 250 degrees Celsius for 30 minutes turning halfway through.
Meanwhile to make the black bean chili, heat a wok on a medium heat and spray with 1 kcal spray.
Add the onion, garlic and chili and cook for 2 minutes to soften the onion.
Add the cumin, smoky paprika and oregano and cook for another 2-3 minutes to release flavour from the spices.
Add the tins of tomatoes and the vegetable stock.
Bring to the boil, reduce heat and simmer for 20 minutes to allow the chili to thicken (while the sweet potatoes are still roasting).
Taste and season with salt and pepper as required.
Add the tins of black beans (drained and rinsed) and roasted sweet potatoes, and mix well.
Cook for a few more minutes before serving.
Garnish with coriander (optional).