Sheila Lukins' Blazing Squash Chili Recipe

Name: Sheila Lukins' Blazing Squash Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 medium onions, cut into 1/4-inch dice; 2 tablespoons minced garlic; 2 medium red bell peppers, stemmed, seeded, and cut into 1/2-inch dice; 3 tablespoons chili powder; 2 tablespoons ground cumin; 1 1/2 tablespoons dried oregano; 1/2 teaspoon ground allspice; 1 pinch crushed red pepper flakes; 2 (28 ounce) cans plum tomatoes, chopped with their juices; 1/2 cup dry red wine; 2 butternut squash, seeded, peeled, and cut into 1/2-inch dice; 1 finely grated orange, zest of; salt and coarsley ground black pepper, to taste; 2 (15 1/4 ounce) cans dark red kidney beans, drained; 2 tablespoons chopped fresh cilantro leaves; 2 tablespoons chopped flat leaf parsley; 3 scallions, thinly sliced on the diagonal for garnish (3 inches green left on)

Servings: persons

2 tablespoons olive oil
2 medium onions, cut into 1/4-inch dice
2 tablespoons minced garlic
2 medium red bell peppers, stemmed, seeded, and cut into 1/2-inch dice
3 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 tablespoons dried oregano
1/2 teaspoon ground allspice
1 pinch crushed red pepper flakes
2 (28 ounce) cans plum tomatoes, chopped with their juices
1/2 cup dry red wine
2 butternut squash, seeded, peeled, and cut into 1/2-inch dice
1 finely grated orange, zest of
salt and coarsley ground black pepper, to taste
2 (15 1/4 ounce) cans dark red kidney beans, drained
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped flat leaf parsley
3 scallions, thinly sliced on the diagonal for garnish (3 inches green left on)

1
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.
2
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.
3
Fold in the kidney beans and simmer 10 minutes longer. Just before serving, stir in the cilantro and parsley. Serve garnished with the scallions.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 medium onions, cut into 1/4-inch dice, 2 tablespoons minced garlic, 2 medium red bell peppers, stemmed, seeded, and cut into 1/2-inch dice, and more.

Yes, Sheila Lukins' Blazing Squash Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sheila Lukins' Blazing Squash Chili

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