No-Chilli Chilli

Serves	4
Website	Based on Jamie Oliver's Winter Chilli

Ingredients

1.	Pre-heat the oven to 190°C/ 375°F /Gas Mark 5. Add boiling water to the dried mushroom and set aside to rehydrate
2.	Grind the fennel seeds in a pestle and mortar, then mix with the coriander and paprika
3.	Peel and cube the squash and place on a baking tray. Drizzle with oil and sprinkle with a third of the spice mix and bake for 50 minutes. Leave to one side.
4.	Lower the oven temperature to 150°C/300°F/Gas Mark 2.
5.	Drizzle the meat with a little olive oil, then rub in the remaining spice mix
6.	Place a large casserole dish on the hob over a medium heat and brown the meat on all sides. Set aside on a plate
7.	Add the diced onion to the pan and fry until soft and start to caramelise, then add the balsamic vinegar
8.	Finely chop the mushrooms and add to the onions along with 90% of the mushroom liquid, leaving behind the dregs as they may contain gritty bits
9.	Add in the cannellini beans including any liquid, chopped tomatoes and salt, then return the meats to the dish
10.	Bake in the oven with the lid on, for 4 hours
11.	Stir in the squash, and place back in the oven, heat turned off, while you cook the rice
12.	Make the stock using boiling water, and pour over the rice in a saucepan. Place a lid on and simmer on a low heat for 20 minutes