Cut the sweet potatoes into bited sized cubes and place into a bowl. Add a tbsp of oil and a tsp of smoked paprika. Toss the sweet potatoes until evenly coated.
Cook the sweet potatoes in an air fryer at 200 degrees Celsius (390 degrees Fahrenheit) for around 22 minutes. Move the sweet potatoes around a few times during the cooking process to ensure even cooking.
Add a tablespoon of oil to a pot along with the onion, garlic and peppers. Cook for 5 minutes stirring regularly.
Add 1/2 tsp of smoked paprika, 1 tbsp of cumin, 1 tsp cinnamon and one tsp of chilli powder to the pot and stir in. Cook for another minute.
Add the chopped tomatoes, drained beans, red wine vinegar and 250ml (one cup) of water. Bring the pot to the boil then turn down to a gentle simmer for around 15 minutes.
Cook the rice according to the packet instructions.
Once the sweet potatoes are ready and the chilli has been simmering for around 15 minutes, add the sweet potatoes to the pot and stir in. If the chilli looks a bit thick you can add another splash of water.
Serve with rice and some fresh coriander (cilantro) leaves. Add a little lime juice and a few nachos to serve if you wish.
