RECIPE

Chorizo, Roasted Butternut & Zucchini Chili Pot

A nourishing mix of roasted and browned veggies adds gusto to this bean chili.

Ingredients

  • 1 large red bell pepper
  • 1 butternut squash, peeled and cut into 1/2- to 3/4-inch cubes
  • 1 tablespoon EVOO, plus more for drizzling
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cinnamon
  • Kosher salt and pepper
  • 3/4 cup dry-pack sun-dried tomatoes
  • 2 cups chicken stock
  • 3/4 pound Spanish chorizo, casing removed, chopped into bite-size pieces
  • 2 small or 1 medium zucchini, halved, seeded, and chopped
  • 1 onion, chopped
  • 2 to 3 tablespoons (depending on your tolerance for heat) pureed chipotle chiles in adobo
  • One-third of Roasted Garlic Paste
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 1 teaspoon dried Mexican oregano
  • 1 (14- or 15-ounce) can crushed tomatoes
  • 1 (15-ounce) can black beans, drained
  • 1 (15-ounce) can red kidney beans, drained
  • 2 large corn muffins
  • 4 tablespoons (1/2 stick) butter, melted
  • Rachael Ray Seafood Seasoning or Old Bay seasoning
  • Shaved Manchego cheese, for garnish

Preparation

Char the pepper under the broiler with the oven door ajar to vent steam. Place the pepper in a bowl and cover tightly. When cool enough to handle, rub off the skin with a paper towel, then halve, seed, and chop the pepper.

Preheat the oven to 400°F.

Arrange the butternut squash on a baking sheet and drizzle lightly with EVOO, Season with the nutmeg, cinnamon, and salt and pepper. Roast until tender and browned at the edges, 20 to 25 minutes.

In a small saucepan, combine the sun-dried tomatoes and stock and simmer over medium heat until very tender.

In a soup pot, heat 1 tablespoon EVOO (1 turn of the pan) over medium-high heat. Add the chorizo and brown. Remove with a slotted spoon. Add the zucchini to the drippings and lightly brown, 6 to 8 minutes. Add the onion and cook to soften, a few minutes more. Add the roasted bell pepper.

Transfer the sun-dried tomatoes and soaking liquid to a food processor. Add the chipotle puree, roasted garlic paste, cilantro, and oregano, and puree to smooth. Stir into the soup pot.

Add the canned tomatoes, beans, and chorizo to the chili with the roasted butternut squash. Add water to thin to desired consistency.

Make-ahead: Cool and refrigerate.

Night of: Return the chili to room temp before reheating gently over medium heat, stirring occasionally.

Preheat the oven to 400°F.

Crumble the muffins into irregular pieces, place on a baking sheet, drizzle with the melted butter, and sprinkle with seasoning. Bake until browned.

To serve, ladle the chili into bowl and top with Manchego, and crumbled muffins.

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