Peel the sweet potatoes and chop them into small bite-size pieces. Peel and finely chop the red onion and garlic. Slice the red chilli (spicy!). Rinse and drain the black beans and red kidney beans. 

Heat a pan or a soup pot over a medium-high heat with a drizzle of oil. Once hot, add the sweet potatoes and onion and fry with a pinch of salt for 5 min. Add the garlic and cook for 2 min further.

Add the smoked paprika, cumin, chipotle (spicy!), tomato paste, sriracha (spicy!) and brown sugar. Stir for 1 min. Add the drained black beans and red kidney beans. 

Add the chopped tomatoes, measured water and the vegetable stock cube. Bring to a simmer, cover with a lid and reduce the heat to low. Simmer for 20-25 min or until the sweet potatoes are soft.

Finally, fold in the vegan cashew cream cheeze. Season with salt and pepper to taste. Add a splash of water if the chilli is too thick - this is your chilli.

Divide the bean chilli among bowls. Garnish with the red chilli slices (spicy!) and the salted peanuts.