Chorizo, Roasted Butternut and Zucchini Chili Pot

Name: Chorizo, Roasted Butternut and Zucchini Chili Pot
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 6
Cuisine: American
Ingredients: 2 Tbsps seeded pureed chipotles in adobo sauce; 4 Tbsps butter; 1 butternut squash, peeled, seeded and chopped; 397 grams black beans, rinsed and drained; 397 grams red kidney beans, rinsed and drained; 397 grams crushed or diced fire-roasted tomatoes or diced tomatoes with green chilies; 473 milliliters chicken stock; 340 grams chorizo, cut into bite-size pieces; 2 larges corn muffins; 237 milliliters EVOO; 1 Tbsp EVOO, plus more for drizzling; 59 milliliters chopped fresh cilantro, plus more for serving; 6 heads garlic, tops trimmed off to expose all of the cloves; 0 teaspoons ground cinnamon; 3 Tbsps honey; 6 servings Kosher salt and freshly ground pepper; 6 servings Shaved Manchego cheese, for serving; 1 teaspoons freshly grated nutmeg; 1 onion, chopped; 1 teaspoon dried Mexican oregano; 1 large red bell pepper; 6 servings Seafood seasoning, such as Old Bay; 177 milliliters loosely packed tender sun-dried tomatoes (not packed in oil); 2 smalls or 1 medium zucchini, halved lengthwise, seeded and chopped

Chorizo, Roasted Butternut and Zucchini Chili Pot might be just the main course you are searching for. This recipe serves 6. This recipe covers 44% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 760 calories, 31g of protein, and 40g of fat per serving. Head to the store and pick up zucchini, corn muffins, nutmeg, and a few other things to make it today. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert. This recipe is typical of American cuisine. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes around 2 hours and 20 minutes.

Instructions

Roast the bell pepper over a gas flame, turning with tongs, or broil until the skin is blackened.

Ingredients you will need

Bell Pepper

Equipment you will use

Tongs

Transfer to a bowl, cover and let cool. Peel, seed and chop the pepper.

Ingredients you will need

Pepper

Equipment you will use

Bowl

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Spread the butternut squash on a rimmed baking sheet, drizzle lightly with EVOO, sprinkle with the nutmeg and cinnamon and season with salt and pepper. Roast until tender and browned at the edges, 20 to 25 minutes. Keep the oven on.

Ingredients you will need

Butternut Squash

Salt And Pepper

Cinnamon

Nutmeg

Spread

Extra Virgin Olive Oil

Equipment you will use

Baking Sheet

Oven

Meanwhile, combine the stock and sun-dried tomatoes in a small saucepan. Bring to a low simmer over medium heat and cook until very tender.

Ingredients you will need

Sun Dried Tomatoes

Stock

Equipment you will use

Sauce Pan

Heat 1 tablespoon EVOO in a soup pot over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Soup

Equipment you will use

Pot

Add the chorizo and cook until browned.

Ingredients you will need

Chorizo

Remove with a slotted spoon to a plate.

Equipment you will use

Slotted Spoon

Add the zucchini to the pot and cook until lightly browned, 6 to 8 minutes.

Ingredients you will need

Zucchini

Equipment you will use

Pot

Add the onions and cook until softened, 2 to 3 minutes, then add the roasted peppers.

Ingredients you will need

Peppers

Onion

Pour the sun-dried tomatoes and the cooking liquid into a food processor and add the Roasted Garlic Paste, cilantro, oregano and chipotle puree. Puree until smooth, then add the mixture to the chili and stir to combine.

Ingredients you will need

Sun Dried Tomatoes

Chipotle Chile Puree

Roasted Garlic

Cilantro

Oregano

Chili Pepper

Equipment you will use

Food Processor

Add the beans, canned tomatoes, chorizo and roasted squash.

Ingredients you will need

Canned Tomatoes

Chorizo

Squash

Beans

Add enough water to thin the chili to the desired consistency.

Ingredients you will need

Chili Pepper

Water

Melt the butter in a small pan. Coarsely crumble the muffins on a baking sheet, then drizzle with the melted butter and sprinkle with seafood seasoning.

Ingredients you will need

Seafood Seasoning

Butter

Equipment you will use

Baking Sheet

Frying Pan

Bake until browned.

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Oven

Ladle the chili into shallow bowls and top with the Manchego cheese and crumbled muffins.

Ingredients you will need

Manchego Cheese

Chili Pepper

Equipment you will use

Bowl

Ladle

The chili can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, stirring occasionally.

Ingredients you will need

Chili Pepper

Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup EVOO. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes.

Ingredients you will need

Garlic

Extra Virgin Olive Oil

Wrap

Equipment you will use

Aluminum Foil

Oven

Let cool, then squeeze the garlic from the skins into a food processor.

Ingredients you will need

Garlic

Equipment you will use

Food Processor

Add the remaining 3/4 cup EVOO and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.)

Ingredients you will need

Salt And Pepper

Garlic Paste