Golden Butternut Squash Chili

      Yield: 8 Servings

      2 T  olive oil

      2    onions,cut in 1/4 dice

      2 T  garlic,finely chopped

      2    red bell peppers,1/2 dice

      3 T  chili powder

      2 T  cumin,Ground

    1/4 t  allspice,Ground

  1 1/2 T  oregano,Dried

      1    pinch red pepper flakes

      2 cn 28oz,plum tomatoes, peeled,

           - choppe,d, with their juic

    1/2 c  dry red wine

      2    butternut squash,peeled,

           -cut into,1/2 dice **

      1    zest of orange,Finely Grated

      1    salt,To Taste

      1    pepper to taste,Ground

      2 cn 15 1/2 oz ea red kidney bean

           -,drain,ed

      2 T  fresh cilantro leaf,Chopped

      2 T  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.

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