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Recipe from: Sheila Lukins
2 tablespoons olive oil
2 medium onions, cut into ¼ inch dice
2 tablespoons minced garlic
2 medium red bell peppers, stemmed, seeded, and cut into ½-inch dice
3 tablespoons chili powder
2 tablespoons ground cumin
1 ½ tablespoons dried oregano
½ teaspoon ground allspice
pinch of crushed red pepper flakes
2 cans (28 ounces each) plum tomatoes, chopped with their juices
½ cup dry red wine
2 butternut squash, seeded, peeled, and cut into ½-inch dice
finely grated zest of 1 orange
salt and coarsley ground black pepper, to taste
2 cans (15 ¼ ounces each) dark red kidney beans, drained
2 tablespoons chopped fresh cilantro leaves
2 tablespoons 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 for 10 minutes, stirring occasionally, until the vegetables have wilted. Add the chili powder, cumin, oregano, allspice, and red pepper flakes and cook for 1 minute longer, stirring to coat the vegetables well with 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 for 20 minutes, or until the squash is tender. Adjust the seasonings to taste.
Fold in the kidney beans and simmer 10 minutes longer. Just before serving, stir in the cilantro and parsley. Serve garnished with the scallions.