Prepare the squash first: peel the butternut squash and cut the top end off, and in half lengthwise, and then into 1cm half-moons. Spread the squash on a lined baking tray and sprinkle over the hot paprika and dried mint, a pinch of salt and black pepper and drizzle over olive oil. Bake in the oven for 20 mins, or until lightly charred. Set aside.
Meanwhile prepare the chilli. In a large saucepan over medium-high heat, add 1/2 tbsp sesame oil. Once it is hot, add the turkey mince and brown on either side on high for about 2 mins, and then set aside.
Lower the heat slightly and add a drizzle of olive oil. Add the onion, celery and red pepper and a large pinch of sea salt. Stir and leave to soften, stirring occasionally, for about 5 mins. Add the garlic, chilli and coriander and fry for 2 mins on medium heat.
Add 1/2 tbsp tomato puree and cook a further 2 mins before adding the wine and leave that to reduce for about 1-2 mins.
Add the mince back to the pan with the tinned tomato, beans, dark chocolate and bay leaves. Add another pinch of salt and black pepper and leave to simmer for 15 mins.
A deliciously moreish rich chilli, that goes beautifully with the cherry salsa - give it a go!!