Sausage and Butternut Squash Chili Con Carne

Preheat the oven to 350°F (350°F).

Heat 1 tbsp olive oil in a large casserole pan over medium heat, add the sausage pieces and brown them; then remove and set aside.

Add the remaining 1 tbsp olive oil to the pan and briefly toast the broken cinnamon stick.

Stir in the smoked paprika and Cajun spice blend, toasting for about one minute until fragrant.

Add the frozen mixed vegetables and minced garlic, cooking until the vegetables begin to soften.

Deglaze the pan with the balsamic vinegar, then return the browned sausage to the pan.

Stir in the chopped rosemary, followed by the diced tomatoes, kidney beans, black beans, and the cubed butternut squash.

Season generously with salt and black pepper, bring the mixture to a gentle boil, then cover and place the pan in the pre‑heated oven.

Bake for approximately 90 minutes, stirring once halfway through, until the squash is tender and the sauce has thickened.

If desired, mash about one‑third of the chili in the pan with a potato masher to create a creamier texture, then fold the mashed portion back into the pot.

Finish with a drizzle of extra‑virgin olive oil, a splash of additional balsamic vinegar if needed, and adjust the seasoning.

Serve hot over cooked rice, topped with a dollop of yogurt and fresh coriander leaves if using.