• 1 tablespoon olive oil
• 1 large brown onion finely chopped
• 1 medium red bell pepper chopped, pith and seeds removed
• 1 medium green bell pepper chopped, pith and seeds removed
• 500 g /1.5 lbs of butternut squash peeled and cut into bitesize chunks
• 4 cloves of garlic very finely grated or put through a garlic press
• 1 tbsp ground cumin
• ½ tbsp mild chili powder
• ½ teaspoon dried red pepper flakes
• 1 tsp dried oregano
• ½ tablespoon dried coriander
• ½ teaspoon ground cinnamon
• ½ tablespoon chipotle paste
• 1 tablespoon tomato purèe
• 2 400g /14oz cans of finely chopped tomatoes
• 2 400g /14oz cans of black beans drain and rinse the beans before adding to the chili.
• 350 ml / 1½ cups of vegetable stock I made my stock using 350 ml of boiling water and 1 vegetable stock cube.
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

For serving

• Fresh coriander leaves
• Grated cheddar cheese
• Lime wedges
• Sour cream