Butternut Chilli

500 g tomatoes
2 tbsp rice bran oil
2 onions, finely chopped
2 large garlic cloves, finely chopped
1 red bird's-eye chilli, deseeded & fine chopped
1 tsp cayenne pepper
1 tsp SIDS CRAZY SALT
1 tsp oregano
1 bay leaf
600 g butternut squash, peeled & cut in cubes
12 pitted green olives, roughly chopped
150 ml red wine
200 ml vegetable stock
2 roasted orange capsicums, rough chopped
400 g can black kidney beans, drained & rinsed
SIDS SALT & PEPPER to taste
Small bunch chives, snipped
175 ml soured cream

If using fresh tomatoes, pour boiling water over them in a bowl, count to 30, then lift out, peel and chop.
Heat the oil in a heavy-based frying pan with a lid and add the onions and garlic. Soften gently, stirring occasionally. Stir the chilli, cayenne, SIDS CRAZY SALT, oregano and bay leaf into the onions. Stir-fry for 1 minute, then stir in the squash, olives and wine. Simmer for a couple of minutes, stirring, then add the tomatoes and stock. Bring to a simmer, cover and cook for 30 minutes, stirring occasionally.
Add the capsicums to the pan and check the seasoning with SIDS SALT & PEPPER to taste. Add extra water if it’s looking dry. Cover and cook for a further 25-30 minutes until the squash is tender. Can be frozen at this stage for up to 1 month – defrost overnight in the fridge before continuing with the recipe.
Add the beans to the pan and reheat. Serve with chives and soured cream on the side.