Blazing Squash Chili

Blazing Squash Chili

2 TBSP olive oil
2 medium onions, cut into 1/4 inch dice
2 TBSP finely chopped garlic
2 medium red bell peppers, stemmed, seeded, and cut into 1/2 inch dice
3 TBSP chili powder
2 TBSP ground cumin
1 1/2 TBSP dried oregano
1/4 tsp ground allspice
pinch of crushed red pepper flakes
2 28-ounce cans plum tomatoes, chopped with their juices
1/2 cup dry red wine
2 butternut squash, seeded, peeled, and cut into 1/2 inch dice
finely grated zest of 1 orange
salt and coarsely ground black pepper to taste
2 15 1/4-ounce cans dark red kidney beans, drained
2 TBSP chopped fresh cilantro leaves
2 TBSP chopped flat-leaf parsley
3 scallions (3 inches green left on), thinly sliced on the diagonal, for garnish

Heat the oil in a large heavy pot over medium-low heat. Add the onions,
garlic, and peppers. Cook, stirring occassionally, until the vegetables
have wilted, about 10 minutes. Add the chili powder, cumin, oregano,
allspice, and red pepper flakes and cook for 1 minute longer, stirring
to coat the vegetables well with the spices.

Stir in the tomatoes with their juices, the red wine, butternut squash,
orange zest, salt, and pepper. Bring to a boil, reduce the heat to
medium-low, and simmer uncovered until the squash is tender, about 20
minutes. Adjust the seasonings to taste.
Fold in the kidney beans and simmer 10 minutes longer. Just before
serving, stir in the cilantro and parsley. Served garnished with the

Serves 8.

Source: USENET - 1998

Hello it is good to finally take time to come look and see what is going on. I am trying to eat less meat so this Squash Chili looks very tempting.
Have to go help take of Mother this week but next week I will definitely try it.