Preheat the oven to fan assisted 180C / 200C / 400F / gas 6.

Mix the butternut squash with some salt and olive oil and bake.

Turn butternut pieces regularly so that they are not burnt on one side. Baking time depends upon the size of the pieces but mine are normally ready in 20 mins. When done take them out and set aside but keep it warm.

Whilst the squash is in the oven heat some olive oil in a pot over medium heat, add in onion, peppers and garlic and fry for about 5 mins. You could add in 2 tbsp of water to avoid the vegetables burning.

Then add in the chilli, the chipotle paste and the remaining spices and fry for about a min till fragrant and mixed in. It is very easy for spices to burn or stick to the pot so stir well and no more than 30 secs.

Add in the beans along with the stock, chopped tomatoes and balsamic vinegar into the chilli and mix. Bring to the boil, then reduce the heat, cover and let simmer for about 25 mins.

Chop and stir in the coriander and butternut squash carefully so that it does not break, let everything simmer for 5 mins and then switch off the heat. Mash in a little bit of the butternut squash so that the chilli takes on some creamy butternut texture

Let the chilli stand for a few hours for the flavours to develop.

Warm through thoroughly and then serve with garnishes.