Heat ghee in a large saucepan over medium high heat and saute onions until soft and translucent. Add garlic and chilli, carrots and celery and cook, stirring often until vegetables have softened.
Add diced tomatoes and paste, vegetable stock, black beans and spices and bring mixture to a boil. Lower saucepan to a simmer and allow to reduce and thicken for 10-15 minutes.Either continue on with next portion of the recipe, or allow chilli mixture to cool completely and freeze in 2 cup portions. Allow to thaw completely before reheating. To complete pies, continue on with sweet potato topping as follows.Cumin Sweet Potato Crust (enough for 2 pies)
Preheat oven to 220C. Place sweet potato in a medium saucepan and cover with water. Bring to the boil and boil for 8 minutes, or until tender. Drain sweet potato and place back into saucepan, add butter and cumin and mash well until fluffy.
Place one cup of chilli mixture in 2 individual ramekins and top with half of mashed sweet potato. Using a fork, scratch topping in a spiral shape and then drizzle a little olive oil on top. Bake for 20-25 minutes, and then place until a grill for a few minutes to create a crusty top. Serve immediately.
Recipe by @OmNomAlly at https://omnomally.com/2015/06/22/recipe-redux-black-bean-chilli-pot-pie/