Peel and finely chop the onion. Peel and grate or crush the garlic. Warm 1/2 tbsp olive oil in a large pan on a medium heat. Add the onion with a pinch of salt and fry for 8 mins, stirring occasionally, till softened and a little golden.

While the onion cooks, peel and chop the sweet potatoes and carrots into small chunks. Drain and rinse the butter beans. Fill and boil your kettle.

When the onion has cooked for 8 mins, add the garlic, 1/2 tbsp chilli spice mix (it's hot, so use more or less depending on how spicy you like your food) and a pinch of salt and pepper to the pan. Stir for 1 min. Add the sweet potato and carrot and stir. Tip in the chopped tomatoes, butter beans and 200ml hot water from the kettle. There should be just enough water to cover the veg – add a little more if you need to. Bring the pan to a bubble, then pop on a lid and simmer for 10 mins till the veg is nearly tender. Stir now and then.

While the chilli simmers, finely shred half the cabbage. Finely grate half the block of cheddar (you can use all of it if you like, but it will affect the nutritional information). Finely grate the zest from the lime then cut it into wedges.

After 10 mins, add the shredded cabbage to the pan and gently stir it though. Cook for 5 mins till the cabbage has softened. The sweet potato should feel tender when pierced with a sharp knife. Stir through the lime zest and squeeze in the juice from half. Taste the chilli and add more salt or pepper if you think it needs it.

Spoon the chilli into 2 warm bowls, top with the grated cheddar and serve with a wedge of lime each to squeeze over.