Chipotle black bean chilli with guacamole

Method

1. Toast the paprika and cumin seeds in a dry frying pan for 2-3 minutes until fragrant, then set aside.
2. Heat the oil in a large pan over a low-medium heat, then fry the onion for 7-8 minutes until soft. Stir in the garlic, then cook for 1 minute. Add the toasted spices, chipotle paste/whole chilli, tomatoes, vinegar, milk and sugar. Season, bring to the boil, then simmer, covered, for 20 minutes.
3. For the guacamole, peel and stone the avocados, then mash with a fork and mix with the lime juice. Stir through the chilli and coriander.
4. Remove the lid and add the beans. Continue to simmer, uncovered, for 5 minutes, then serve with the soured cream, guacamole and lime wedges.