Black Bean Chili

Serves 4–6

prepIf using dried beans: soak overnight, then drain, cover with fresh water, bring to boil, simmer covered ~2 hours until tender, drain and set aside.
prepIf using fresh tomatoes: bring large pot of water to boil, drop in tomatoes, boil 2 min, transfer to ice water, drain, peel, halve, remove core, dice. Simmer diced tomatoes in saucepan 10 min until soft, remove from heat and set aside.
2 cups / 320 g chopped onions	Cook onions until translucent, 4–5 min	Season with salt, serve with cilantro, green onions, avocado & lime
3 garlic cloves, minced	Add garlic & squash, sauté 8–10 min
4 cups / 600 g diced butternut squash
1 tbsp chilli powder	Stir in spices, cook 1–2 min
1 tsp dried oregano
1.5 tsp ground cumin
1 tsp ground coriander
1/4 tsp smoked paprika
1/2 tsp cayenne pepper (optional)
3 cups / 720 g cooked black beans	Add beans, tomatoes, paste & water, simmer 30–35 min
1.5 cups / 360 ml jarred diced tomatoes or fresh tomatoes (prepared)
2 tbsp tomato paste
1.5 cups / 360 ml water, plus more as needed

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