BLACK BEAN AND BUTTERNUT CHILLI RECIPE - TOM KERRIDGE

Ingredients

• 700g peeled, deseeded butternut squash
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, finely chopped
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tbsp chipotle paste
• 500ml fresh vegetable stock
• 400g tin chopped tomatoes
• 1 red pepper, cored, deseeded and cut into large dice
• 1 green pepper, cored, deseeded and cut into large dice
• 2 x 400g tins black beans, drained (470g total drained weight)
• 1 ripe avocado
• 2 spring onions
• 2 large handfuls of coriander leaves, roughly chopped
• 4 tbsp reduced-fat soured cream
• 100g tortilla chips