Preheat the oven to 200°C.
To make the chilli first chop up the carrot, pepper and celery into cubes.
Heat the coconut oil in a large pot, add the onion and a pinch of salt, sauté for 7 minutes until golden, add the garlic and cook for a few minutes more but don’t let the garlic brown. Then add the cumin, chilli, smoked paprika, oregano and the chopped veg. Pour in the tomatoes, beans, stock and a large pinch of salt, cook for an hour then add in the cacao and more seasoning if needed.
While this is cooking prick the sweet potatoes and place on a baking tray, bake for 45-50 minutes dependent on the size of your potatoes, until cooked through.
Cut the sweet potatoes in half and top with the chilli, slices of avocado and serve.