How to make Riverford's squash and black bean chilli

This dish opens up a world of serving suggestions, including stuffed in a squash

Squash and black bean chilli

Either stuff a whole squash with the chilli, or dice and roast the squash and add it to the chilli. The latter opens up a whole variety of serving suggestions: eat it with rice or in a baked potato; top it with a dollop of soured cream, some spicy tomato salsa or some guacamole; stuff it in a taco with some grated cheese; or spread it over a tortilla. If you are stuffing the squash you will need to use one that is a suitable size and will hold its shape when cooked, such as onion squash.

1 medium butternut, large onion or smallish crown prince squash
2tbsp olive oil, plus extra for roasting
1 large onion, chopped
4 celery sticks, finely chopped
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
3 large garlic cloves, crushed
1-2tsp crushed chipotle chillies (if you can’t source them, substitute another fresh or dried red chilli)
1tsp dried marjoram or handful of fresh oregano
2 bay leaves
2tsp ground cumin
1 x 400g can chopped tomatoes
2 x 400g cans black beans, rinsed and drained
Juice of 1 lime (approx 2tbsp)
Small bunch of coriander, finely chopped
Salt and black pepper
Grated cheese and/or sour cream, to serve (optional)

Heat the oven to 180C. If stuffing a whole squash, cut it in half, scoop out the seeds and pulp, and bake in the oven for about 40 mins. Alternatively, roast in chunks. Heat the oil in a large heavy pan over a medium-high heat. Add the onion and celery.

Reduce the heat to medium, and cook, stirring occasionally, for about 10 mins until soft. Add the peppers and continue cooking for a further 10 mins or so, stirring frequently.

Stir in the garlic and cook for another minute. Add the chilli, 1-2tsp of salt, 1tsp of black pepper, the herbs and cumin. Give everything a good mix then add the tomatoes. Simmer, uncovered, for about 30 mins.

Stir in the beans and continue to simmer for a further 10 mins. Remove the bay leaves, stir in the lime juice and coriander and adjust the seasoning to taste.

If using roast squash, add it now, heat through, and then serve. If stuffing a whole squash, fill each roasted squash half with the filling mixture. Top with grated cheese or sour cream (or both), if you like.

Recipe from Riverford.co.uk