Squash and black bean chilli

This is very similar to a meat chilli but using tender cubes of butternut squash and black beans, which are readily available in cans. Use canned black eyed beans, but you could use kidney beans if you prefer.

TIP: Rinse the tins of tomatoes with a little of the wine (or a drop of water) before adding to the pan. This helps clean the tins and means there is no waste!

Serve with boiled rice, guacamole, soured cream and grated cheese, or with tortillas, or as a filling for burritos.

Makes 6-8 servings

1 small butternut squash (about 1kg), peeled, deseeded and cut into cubes 3tbsp olive oil 2 red onions, chopped 2 garlic cloves, crushed 1 fresh red chilli, deseeded and

finely chopped 1tbsp ground cumin 1tbsp ground coriander 3 x 400g tins of chopped

tomatoes 150ml white wine 1tbsp light muscovado sugar 2 x 400g tins of black beans,

drained and rinsed salt and freshly ground black

pepper sprigs of coriander, to serve Preheat the oven for 220°C.

Arrange the cubes of squash in a single layer a baking tray and drizzle over 2 tablespoons of the olive oil. Season with salt and pepper and toss together.

Roast in the oven for 25–35 minutes or until golden and tender but still with a little bite.

Heat the remaining oil in a large, wide deep frying pan. Add the onions, garlic and chilli and fry over a high heat for 2–3 minutes.

Sprinkle in the spices and fry for another minute.

Add the tomatoes (see tip), wine and sugar, season with salt and pepper and bring to the boil, stirring.

Cover with a lid, then reduce the heat and simmer for about 10 minutes.

Give the mixture a stir, add the beans and the roasted cubes of squash, then cover again with the lid and simmer for a further 10 minutes.

Check the seasoning and serve piping hot with the coriander.