Vegan chilli with rice recipe | Butternut squash chilli

Ingredients

• 3 tbsp olive oil
• 2 red onions, chopped
• 2 red peppers, chopped
• 2 celery sticks, chopped
• 1 butternut squash, cut into chunks (we used 700g ready-cut chunks)
• 4 garlic cloves, crushed
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 2 tbsp chipotle paste
• 680g jar passata
• Glug vegan red wine (optional)
• 28g vegetable stock pot (we used Knorr)
• 400g tin pinto beans, rinsed and drained
• 400g tin brown lentils, rinsed and drained
• Large handful chopped fresh coriander, plus leaves to garnish
• Steamed basmati rice, plant-based yogurt and lime wedges to serve