Yummy Butternut Squash Chili

Summary

Yield
Servings
Prep time
Cooking time45 minutes
Total time45 minutes

Description

The orange zest adds a wonderful fresh citrus flavor to the southwest flavors of chili powder and cumin.

Ingredients

3 tablespoons
olive oil
1
onion (chopped)
3 cloves
garlic (minced)
1
bell pepper, red (or green)
3 tablespoons
chili powder
2 tablespoons
cumin, ground
1 tablespoon
oregano, dried
1/2 teaspoon
red pepper flakes
1
squash, butternut (large butternut (around 4lbs) peeled, seeded and cut into 1/2'' pieces)
2 cans
tomato, crushed (28 ounce cans)
 
orange, navel (zest)
 
orange, navel (juice)
1/2 cup
red wine
1 teaspoon
salt
1/2 teaspoon
pepper
2 cans
beans, kidney (15 ounce cans, drained)

Instructions

Heat olive oil in large heavy pot over medium heat. Add the onions, peppers, and garlic. Cook, stirring occasionally until vegetables have wilted, about 10 minutes.  Add the spices and stir to coat vegetables. Add the butternut squash, tomatoes, orange zest and juice, red wine, salt and pepper.  Bring to a boil then reduce heat to simmer and cook until the squash is tender, about 25 minutes. Add kidney beans and simmer for another 10 minutes. Add more salt and pepper as needed. Can be served over rice with sour cream.