2 tb Olive Oil
2    Onions, cut in 1/4" dice
2 tb Garlic, finely chopped
2    Red bell peppers, 1/2" dice
3 tb Chili Powder
2 tb Ground Cumin
1/4 ts Ground Allspice
1 1/2 tb Dried Oregano
Pinch red pepper flakes
2 cn 28oz, Plum tomatoes, peeled,
-chopped, with their juices
1/2 c  Dry red wine
2    Butternut squash, peeled,
-cut into 1/2" dice **
1    Finely grated zest of orange
Salt to taste
Ground pepper to taste
2 cn 15 1/2 oz ea Red kidney bean
-,drained
2 tb Chopped fresh cilantro leaf
2 tb Chopped flat-leaf parsley

** NOTE: Butternut squash can be difficult to cut, because the pulp is very
firm and the outer skin is slightly tough, so work carefully. I find that
the easiest way to work with it is to cut the squash in half crosswise at
the base of large neck. Then carefully cut in half lengthwise. Scoop out
any seeds in the cavity and slice the halves into 1/2 inch lengths
crosswise. Peel the skin from each piece and then cut into dice. 1. Heat
olive oil over medium heat in a large, heavy pot. Add onions, garlic and
red peppers. Cook for 10 minutes, stirring occasionally, until the
vegetables have wilted. Add the chili powder, cumin, allspice, oregano and
red pepper flakes; cook for 1 minute longer, stirring to coat vegetables
well with spices. 2. Add the chopped tomatoes with their juices, red wine,
diced butternut squash and orange zest. Bring all ingredients to a boil,
reduce heat to medium-low and simmer, uncovered, for 20 minutes, or until
squash is tender. Add salt and pepper to taste, and adjust seasonings. 3.
Add the kidney beans and fold in gently. Cook 10 minutes more. Just before
serving, stir in the chopped cilantro and parsley.