When trying to eat less red meat, you will hardly miss it with this flavourful chilli. 2 red peppers 3 Tbsp. extra virgin olive oil 1 large chopped onion 2 tsp ground cumin 1 tsp dried oregano 1 tsp red chilli flakes 1 tsp paprika ¼ tsp salt 4 cloves garlic, thinly sliced ½ pint vegetable stock made up with Marigold brand or the best variety you can ½ large butternut squash peeled and cubed into ½ inch pieces 2 cans chopped tomatoes. 1 can pinto beans, rinsed and drained 1 can cannellini beans, rinsed and drained 1 can red kidney beams, rinsed and drained Firstly you need to skin the peppers. Place on a baking sheet under a high grill, turning over as they blacken and the skins shrivels. Once done all over, place in a a large bowl and place cling film tightly over the top. Leave to steam for 15 minutes. Once cooler, one by one take the peppers and remove the charred skin and the seeds from the insides, chop the remaining grilled flesh ready for your chilli. If this all seems like too much hard work, use a jar of those ready peeled roasted peppers – very convenient and a cheat worth making!! Sauté the onions in a pan with the olive oil gently for 15 mins until soft and translucent. Add the cumin and next four ingredients and garlic and cook for a further few minutes. Add the peppers, stock, squash and tomatoes and cook for a further 20 minutes stirring occasionally. Add the beans and cook for a further 20 minutes until slightly thickened. Test for seasoning and serve with brown rice or a hearty salad. Take the leftovers to work for lunch the next day.