Autumn harvest chili

Rachael Ray

Serves: 4

  • 2 cups vegetable stock
  • 1 large or 2 small dried ancho cili peppers, stems and seeds removed
  • 2 small butternut squash, halved lengthwise, seeded
  • 4 tablespoons EVOO – Extra Virgin Olive OIl
  • Salt and black pepper
  • 1/2 pound crimini mushrooms, quartered
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped or grated
  • 1 medium red bell pepper, seeded and chopped
  • 2 small zucchini, diced 1/2 inch
  • 1 teaspoon dried marjoram or oregano, 1/3 palmful
  • 1 scant tablespoon smoked sweet paprika, a light palmful
  • 2 1/2 to 3 tablespoons chili powder, a couple of rounded palmfuls
  • 1 10-ounce box frozen corn or 2 ears of corn, kernels scraped
  • 1 14-ounce can black beans, drained
  • 3 tablespoons tomato paste
  • 1 cup Negra Modela or other beer of choice
  • 1 healthy tablespoon honey
  • 2 cups shredded yellow cheddar cheese

Preheat oven to 425. Place butternut squash cut side up on a baking sheet and drizzle with about 2 tablespoons EVOO and some salt and pepper. Roast squash in oven until tender, about 45 minutes. When they’ve finished roasting, turn off the oven and turn on the broiler.

While the squash is in the oven, place a medium saucepan over medium-high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Add the mushrooms and brown 5 minutes alone, then add onion, garlic, peppers and zucchini to the pan, season with salt and pepper and cook until the veggies are tender, about 8-10 minutes more. Puree softened ancho chili peppers in food processor or blender with vegetable stock.

Add the spices, corn, black beans and tomato paste to the pan and cook until heated through, 1-2 minutes. Add the beer to the pan, stir then add ancho stock then simmer over low heat until ready to serve.

Scoop the finished chili over the butternut squash halves and sprinkle with the cheese. Place the squash under the broiler to melt the cheese then serve.

*Chef’s note: Great alternative to meat chili! None of my family members is vegetarian, and we all enjoyed this dish (though it probably would be yummy with some ground beef in there, too). Depending on how small your squashes are, you may want to scoop out more flesh than where the seeds were to accommodate the chili filling. I could find only dried New Mexico chiles, and the dish turned out fine, so I would guess you can sub any medium-heat dried chili. And I would say this chili serves closer to 5 or 6 people.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: