Butternut chilli

Name: Butternut chilli
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Mexican, Latin American
Ingredients: 600g medium vine tomatoes, or 400g can chopped or cherry tomatoes; 2 tbsp olive oil; 2 onions, finely chopped; 2 large garlic cloves, finely chopped; 1 red bird's-eye chilli, deseeded and finely chopped; 1 tsp cayenne pepper; 1 tsp oregano; 1 bay leaf; 600g butternut squash, peeled and cut into cubes; 12 pitted green olives, roughly chopped; 150ml red wine; ½ vegetable stock cube; 200g jar piquillo pimiento peppers, or 2 roasted Romano peppers, roughly chopped; 400g can black beans or red kidney beans, drained and rinsed; small bunch chives, snipped; 175ml soured cream