Vegetarian butternut pumpkin chilli

Instructions

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1 Heat the olive oil in a large heavy-based frying pan with a lid over a low-medium heat. Add the onions, capsicums, celery and pumpkin and cook, covered, for 20 min.

2 Remove the lid, stir in the garlic, spices and chipotle paste and cook for 2 min. Stir in the passata, stock and wine. Bring to the boil, then turn the heat down to low and simmer uncovered for 20 min. Add the beans and lentils and cook for 5–10 min to heat through.

3 Pour half the chilli into a freezer-proof container to cool before freezing. Stir the coriander into the remainder, then serve with the rice, sour cream and a grind of black pepper, garnished with coriander.