Black Bean & Squash Chilli With Feta And Avocado

Boil a kettle

Peel and finely chop your red onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces

Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1/2 tbsp [3/4 tbsp] [1 tbsp] vegetable oil over a medium heat

Once hot, add the chopped onion, chopped pepper and butternut squash cubes with a pinch of salt and cook for 4-5 min or until softened but not browned

Meanwhile, peel and finely chop (or grate) your garlic

Finely chop your ancho chilli[s]

Dissolve your vegetable stock mix and ancho chilli (can't handle the heat? Go easy!) in 300ml [390ml] [510ml] boiled water with a pinch of salt – this is your ancho chilli stock

Drain and rinse your black beans

Once the vegetables have softened, add the chopped garlic, tomato paste, ground cumin and ground smoked paprika to the pan

Cook for 1-2 min or until fragrant

Once fragrant, add the ancho chilli stock with the drained black beans and cook, covered, for 15-20 min or until the sauce has thickened and the squash is cooked through

Meanwhile, cut your avocado[s] in half lengthways, around the stone

Remove the stone[s] using a spoon, then scoop out the avocado flesh and slice finely lengthways

Once the butternut squash cubes are cooked through, gently mash half of the black beans roughly with a fork

Squeeze in the juice of half your lime[s], season with a pinch of salt and give everything a good mix up – this is your black bean & squash chilli

Cut the remaining lime[s] into 1 wedge per person