Oven-baked veggie chilli with butternut squash

Prep 20 min Cook 1 hr 30 min Serves 8-10

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 200C (180C fan)/390F/gas 6. Put a tablespoon of oil in a large casserole pot over a high heat, then add the chunks of squash and fry, stirring regularly, for five minutes, until they start to turn bronze in colour. Use a slotted spoon to transfer to a plate.

Step 2

Pour the remaining two tablespoons of oil into the pot, add the onions and peppers, and cook, stirring occasionally, for 10 minutes, until they start to collapse and soften. Add in the garlic, cook, stirring, for two minutes more, then tip the squash back into the pot with the salt, ground spices and bay leaves. Give everything a good mix, then add the chopped tomatoes and beans. Fill two of the tomato tins with water, pour that into the pot, too, then break the chocolate into squares and add to the mix.

Step 3

Bring everything up to a boil, then cover the pot, transfer to the centre of the oven and cook for 45 minutes. Take off the lid and cook for a further 15 minutes, until the squash is meltingly soft and the chilli has thickened. Stir through a few tablespoons of the brine from the pickled jalapeños to taste, and serve with the chopped jalapeños, some fresh coriander and tortillas and/or rice.