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