Butternut Squash Chili

Yield: 8 Servings

2 Tbsp olive oil
2 onions, cut in 1/4 dice
2 Tbsp garlic, finely chopped
2 red bell peppers, 1/2 dice
3 Tbsp chili powder
2 Tbsp cumin, Ground

1/4 tsp allspice, Ground
1 1/2 Tbsp oregano, Dried
1 pinch red pepper flakes
2 can 28oz, plum tomatoes, peeled,
- chopped, with their juice

1/2 cup dry red wine
2 butternut squash, peeled, -cut into, 1/2 inch cubes **
1 zest of orange, Finely Grated
1 salt, To Taste

1 pepper to taste, Ground
2 can 15 1/2 oz ea red kidney beans, drained
2 Tbsp fresh cilantro leaf, Chopped
2 Tbsp flat-leaf parsley, Chopped

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

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 1/2 inch lengths crosswise. Peel the skin from each piece and then cut into cubes.

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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