Peel and finely chop the onion. Trim the dry ends off the celery sticks, then finely slice them. Set a large pan on a medium heat and add 1 tbsp oil, the onion and celery. Season with a pinch of salt and pepper and fry for 5-6 mins, stirring, till glossy.

While the veg fry, halve the squash and store 1 half (see our tip). Scoop the seeds out of the remaining half, then chop or coarsely grate it. If you have a food processor, you can whizz the squash through the grating attachment. No need to peel it, although you can if you prefer.

Add the squash to the pan, stir well, and fry for another 5 mins, stirring occasionally. Stir in 1-2 tsp chilli spice blend (it's spicy, so use as much or as little as you prefer – you can add a little more later if you like), 2 tsp cumin seeds and 1 tbsp raw cacao powder. Stir and fry for 1 min.

Pour in the chopped tomatoes. Tip in the black beans with the liquid from their tin. Give everything a stir to mix. Pop a lid on the pan (you can use a baking tray if you don’t have a lid) and simmer for 20 mins, stirring occasionally, till the veg are tender and the chilli is thick. If the chilli seems to be drying out, turn down the heat and add a splash of water.

Fill and boil your kettle. Rinse the rice with cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Gently cook for 8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice.

Taste the chilli and add a pinch more salt or chilli spice blend if you think it needs it. Fluff the rice with a fork and divide it between 2 warm plates or bowls. Ladle over the chilli, crumble over the feta and serve.