Robin Turnau's Butternut Squash Chili

"I love to grow vegetables, and this past summer my garden was in full gear. The butternut squash plants that I had carefully started in my little greenhouse got off to a great start, and were healthy and strong when they were set out in the garden. By October I ended up with 29 good sized squash to store away for the winter. So, besides the usual soups, pies and purees, I've been looking for different ways to serve butternut squash and came upon this recipe from Sheila Lukins' All Around the World Cookbook by Workman Publishing. The grated orange adds a wonderful flavor, and it's great served by itself or over rice. A healthy alternative to beef chili!"

2 tablespoons olive oil
2 onions, finely chopped
2 tablespoons finely chopped garlic
2 red peppers, finely chopped
3 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 tablespoons oregano
1/4 teaspoon ground allspice
pinch red pepper flakes
2 cans (28 ounce each) 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 one orange
salt and pepper to taste
2 cans (15.5 ounces each) dark red kidney beans, drained
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped flat leaf parsley

Heat the oil in a large heavy pot over medium-low heat. Add the onions, garlic, and peppers. Cook stirring occasionally, 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 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 heat to medium-low and simmer uncovered until the squash is tender, abut 20 minutes. Adjust seasoning to taste. Fold in kidney beans and simmer for 10 minutes longer. Just before serving, stir in the cilantro and parsley. Serves 8.