Golden butternut squash chili

Yield: 8 Servings

Measure Ingredient
2 tablespoons Olive Oil
2 Onions, cut in 1/4" dice
2 tablespoons Garlic, finely chopped
2 Red bell peppers, 1/2" dice
3 tablespoons Chili Powder
2 tablespoons Ground Cumin
¼ teaspoon Ground Allspice
1½ tablespoon Dried Oregano
Pinch red pepper flakes
2 cans 28oz, Plum tomatoes, peeled, chopped, with their juices
½ cup Dry red wine
2 Butternut squash, peeled, cut into 1/2" dice **
1 Finely grated zest of orange
Salt to taste
Ground pepper to taste
2 cans 15 1/2 oz ea Red kidney bean ,drained
2 tablespoons Chopped fresh cilantro leaf
2 tablespoons Chopped flat-leaf parsley

** NOTE: Butternut squash can be difficult to cut, because the pulp is very firm and the outer skin is slightly tough, so work carefully.

I find that the easiest way to work with it is to cut the squash in half crosswise at the base of large neck. Then carefully cut in half lengthwise. Scoop out any seeds in the cavity and slice the halves into ½ inch lengths crosswise. Peel the skin from each piece and then cut into dice. 1. Heat olive oil over medium heat in a large, heavy pot. Add onions, garlic and red peppers. Cook for 10 minutes, stirring occasionally, until the vegetables have wilted. Add the chili powder, cumin, allspice, oregano and red pepper flakes; cook for 1 minute longer, stirring to coat vegetables well with spices. 2.

Add the chopped tomatoes with their juices, red wine, diced butternut squash and orange zest. Bring all ingredients to a boil, reduce heat to medium-low and simmer, uncovered, for 20 minutes, or until squash is tender. Add salt and pepper to taste, and adjust seasonings. 3.

Add the kidney beans and fold in gently. Cook 10 minutes more. Just before serving, stir in the chopped cilantro and parsley.

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