Ingredients:
2 tablespoons Olive Oil |
2 medium Onions, cut in 1/4 inch dice |
2 tablespoons garlic finely chopped |
2 medium Red bell peppers, 1/2 inch dice |
3 tablespoons Chili Powder |
2 tablespoons Ground Cumin |
1/4 Teaspoon Ground Allspice |
1 1/2 tablespoons Dried Oregano |
1 dash red pepper flakes |
56 ounces Plum tomatoes peeled, chopped, with their juices |
1/2 cup Dry red wine |
2 medium Butternut squash, peeled, cut into 1/2 inch dice |
1 teaspoon Finely grated zest of orange |
1/4 Teaspoon Salt to taste |
1/4 Teaspoon Ground pepper to taste |
31 Ounces Red kidney bean,drained |
2 tablespoons Chopped fresh cilantro leaf |
2 tablespoons Chopped flat-leaf parsley |
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Preparation / Directions:
** 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 1/2 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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