Provided by Chef Will Osgood of Piper’s Café
- 4 tablespoons olive oil
- 2 medium onions, diced in half-inch pieces
- 3 tablespoons fresh garlic, crushed
- 2 medium red bell peppers, cleaned and diced in half-inch pieces
- 1 jalapeno pepper, de-seeded and finely minced
- 4 tablespoons chili powder
- 2 tablespoons cumin
- 1½ tablespoons leaf oregano
- ½ teaspoon allspice
- ½ teaspoon crushed red pepper flakes
- 2 cans good-quality diced tomatoes with juice
- 1 cup V8 juice
- 1 can chicken broth (or 1½ cups chicken stock)
- 2 butternut squash, peeled, seeded and cut into half-inch pieces
- Zest of 1 orange
- Salt, to taste
- 2 teaspoons fresh-cracked black pepper
- 2 cans dark red kidney beans, drained
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 4 fresh scallions, chopped
Heat oil in large heavy-bottom pot until hot (light smoke); add onions, garlic, and both peppers. Sauté until softened (but not soft), then add spices and herbs (not salt). Cook for 2–3 minutes until vegetables are coated.
Stir in tomatoes, squash, and orange zest and cook for 3–5 minutes, stirring occasionally. Add broth and V8 juice and bring to a slow simmer. Cook gently for 20–25 minutes.
Add kidney beans and simmer for an additional 10 minutes. Add cilantro, parsley, and scallions and serve.
