Vegan and bean chilli

2 sweet potatoes

2 tables coconut oil 

1 tsp ground cumin 

1 tsp ground cinnamon 

¼ tsp cayenne pepper 

1 red onion chopped finely 

2 red or yellow peppers deseeded and chopped finely 

Handful chopped fresh or frozen spinach 

½ red chilli deseeded or chopped 

1 400g black beans drained

1x 400g kidney beans drained 

2 x 400g tin tomatoes 

2 tbsp tomato paste 

1 large handful chopped coriander 

Preheat the oven to 180 degrees.  Peel and chop sweet potato into small tubes and roast in an oven drizzled with little olive oil for 30 minutes.  While cooking add the rest of the olive oil to a large pan or pot on medium heat followed by the spices.  Let them toast for a few minutes then add the onion, peppers and chillit to the pot.  Cook for 5  minutes until soft.  Add in drained balck beans, kidney beans and toss well, add in tins tomatoes and tomato paste.  Let chilli simmer for 25 - 30 minutes, add fresh spinach, in the last five minutes, (earlier if frozen).  When sweet potatoes are ready add them to the pot and give a stir.  Cook for another 5 minutes.  Serve with topped chopped coriander, and spoonful greek yogurt