Recipe - Golden Butternut Squash Chili

2 tablespoon Olive Oil
2 Onions, cut in 1/4" dice
2 tablespoon Garlic, finely chopped
2 Red bell peppers, 1/2" dice
3 tablespoon Chili Powder
2 tablespoon Ground Cumin
One fourth teaspoon Ground Allspice
1 One half tablespoon Dried Oregano
Pinch red pepper flakes
2 cn 28oz, Plum tomatoes, peeled,
chopped, with their juices
One half 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 cn 15 One half ounce ea Red kidney bean
,drained
2 tablespoon Chopped fresh cilantro leaf
2 tablespoon Chopped flatleaf 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 One half 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,
minced butternut squash and orange zest. Bring all ingredients to a boil,
reduce heat to mediumlow 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini