Prepare for a flavour explosion! Fairly traded, ethically sourced baking brand Food Thoughts has collaborated with Luce Hosier (@whatluceeats) on this delicious recipe.

Preparation Time: 20min
Cooking Time: 45min
Servings: 4

1. Preheat the oven to 180°C and scatter the butternut squash chunks onto a baking tray. Drizzle with 1tbsp oil, season with salt and roast in the oven for 25min.
2. Meanwhile heat a large pan on a medium heat. Add the other 1tbsp oil with the diced onion, carrot and celery.
3. Cook for 8min stirring frequently before adding the garlic, smoked paprika, chilli powder, oregano, cumin and tomato purée.
4. Combine, ensuring the veg is evenly coated in the spices, before adding the kidney and black beans, chopped tomatoes, salt and then cocoa powder.
5. Simmer, stirring often, before stirring through the roasted butternut squash chunks. Add 2tbsp water to loosen the chilli before simmering for a further 5min.
6. Serve with rice, crumbled feta, avocado chunks, sliced spring onions and coriander.

Find more super-satisfying meat-free recipes like this – plus lots besides! – in this week’s issue of My Weekly, just £1.60 from newsagents and supermarkets. Or subscribe for a great saving on the shop price.