One-Pot Chipotle Black Bean Chilli

• In a large pot or saucepan, heat a generous drizzle of olive oil over medium-high heat. • Add carrot and cook, stirring, until softened, 3-4 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 chilli 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 pan from the heat and stir through baby spinach leaves, the butter and mild chipotle sauce. Season to taste with salt and pepper.