1½cupsmixed dry beans(soaked overnight and rinsed)
3cupsvegetable stock
128 ounce can crushed tomato
1medium potato(cubed & roasted)
2cupsbutternut squash(cubed & roasted)
1carrot(cubed & roasted)
salt and cracked pepper
squirt of lime juice
cilantro leaves for garnish
Instructions
Heat a medium sized heavy pot over medium and add oil. Once hot, add onion and sauté until translucent and soft. Add garlic and sauté until fragrant (~30 seconds), then add all the spices and the tomato paste. Sauté for about two minutes, stirring frequently so that the onions are coated and the spices are toasted.
Add the rest of the ingredients including salt and pepper to taste and bring to a boil. Lower heat and simmer for at least 30 minutes.
Remove a cup of the chilli, mash with a fork, and then stir it back into the pot.
You can simmer this uncovered for as long as you want. If it becomes too thick then stir in some more stock or water. If it’s too thin, then simmer a little longer or mash some more of the mixture and return to the pot.
Serve with rice and avocado and garnish with cilantro leaves.