“Cubes of butternut squash and black beans make this dish hearty and satisfying. It’s a perfect Sunday afternoon batch-cooking recipe to make enough for leftovers to eat throughout the week. The flavours deepen when it has time to sit, so it tastes even better the next day.”

Serves 4-6

Ingredients

avocado or olive oil, for frying
1 onion, diced
375g peeled butternut squash, cut into small 1.5-cm cubes
2 tablespoons tomato purée
1 large garlic clove, finely chopped
3 teaspoons ground cumin
2 teaspoons smoked paprika
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
400g/14-oz can crushed or chopped tomatoes in juices
2 x 400g/14-oz cans black beans in their liquid
sea salt, to taste

To serve (optional):

diced avocado or avocado dip (recipe below)
vegan sour cream
chopped large spring onions/green onions
corn chips

Method

In a large saucepan with a lid, heat enough oil to cover the base of the pan over a medium heat.

Add the onion, season with salt and cook for about 5 minutes until translucent.

Add the butternut squash and cook, stirring occasionally, for 5 minutes.

Add the tomato purée, stir and cook for 1 minute. Add the garlic, cumin, paprika, cinnamon and cayenne pepper and cook for 1 minute more.

Pour in the tomatoes and black beans along with the liquid from the cans. Season with salt and reduce the heat to medium-low.

Cook covered for about 30 minutes, stirring occasionally, until the butternut squash is tender. You may need to add 120 ml/1/2 cup or more water, if the chilli becomes too dry or thick for your liking.

Serve with your desired toppings.

Avocado dip

Makes 175-235ml

Ingredients

1 avocado, peeled and stoned/pitted
freshly squeezed juice of half a lemon or lime
a small handful of fresh coriander leaves
sea salt, to taste

Method

Place the avocado, lemon or lime juice, coriander leaves and a good pinch of sea salt in a food processor or blender. Blend to a smooth purée.

Add water a tablespoon at a time and blend again until you reach the desired consistency – thick enough for a dip but thin enough to drizzle.

Taste and add extra sea salt, if desired.

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