Soften the base vegetables: Heat the olive oil in a large saucepan or Dutch oven over a medium heat. Add the onion, celery and red pepper. Cook, stirring occasionally, until the onion turns translucent and the edges of the celery begin to look golden – about 7 minutes. You should smell the sweetness of the onion mellowing.

Bloom the spices: Stir in the crushed garlic, tomato purée, smoked paprika, cumin, oregano and cayenne (if using). Cook for 1 minute, stirring constantly, until the tomato purée darkens to a rusty red and the spices release their aroma – the kitchen will smell warm and smoky.

Add the squash and liquids: Tip in the cubed butternut squash, chopped tomatoes, drained kidney beans, black beans, rinsed quinoa and vegetable stock. Give everything a good stir, scraping the bottom of the pan to lift any caramelised bits. The liquid should just cover the solids; if it looks a little thick, add 100ml more stock or water.

Simmer until tender: Bring the chili to a gentle boil, then reduce the heat to low so it settles into a steady simmer – you want small, lazy bubbles across the surface, not a rolling boil. Cover with a lid and cook for 25 minutes. The squash pieces will start to soften and the quinoa will begin to unfurl its white spirals.

Uncover and thicken: Remove the lid and continue simmering for another 15–20 minutes, stirring occasionally. The chili will reduce slightly and the liquid will become glossy and rich. The squash should be tender enough to crush easily against the side of the pan with a wooden spoon, but still hold its shape in most pieces. The quinoa will be tender and slightly chewy.

Season and rest: Taste the chili – the sweetness of the squash, the earthiness of the beans and the smoky spices should be balanced. Add salt and pepper as needed. Turn off the heat and let the chili rest for 5 minutes. This resting time allows the flavours to settle and the quinoa to absorb any remaining broth. The chili will thicken further as it stands – you want a spoonable consistency, not a soup.