Autumn Harvest Chili

Name: Autumn Harvest Chili
Yield: serves 4
Ingredients: 2 cups vegetable stock; 1 large or 2 small dried ancho chile peppers, stems and seeds removed; 2 small butternut squash, halved lengthwise, seeded; 5 tablespoons EVOO (extra-virgin olive oil), divided; Salt and pepper; 1/2 pound cremini mushrooms, quartered; 1 medium onion, chopped; 2 garlic cloves, finely chopped or grated; 1 medium red bell pepper, seeded and chopped; 2 small zucchini, cut into 1/2-inch dice; 1 teaspoon dried marjoram or oregano, 1/3 palmful; 1 scant tablespoon sweet smoked paprika, a light palmful; 2 1/2 to 3 tablespoons chili powder, a couple of rounded palmfuls; 1 (10-ounce) box frozen corn or 3 ears of corn on the cob, shucked, kernels scraped; 1 (14-ounce) can black beans, drained; 3 tablespoons tomato paste; 1 cup Negra Modelo or other beer of choice; 1 healthy tablespoon honey; 2 cups shredded yellow cheddar cheese

December 9, 2011

Cooks' Note

I often get requests for more vegetarian recipes that are hearty enough to please meat eaters as well. Whether you’re a meat eater or not, here’s a crowd-pleaser either way.

Recipe information

Yield
serves 4

Ingredients

2 cups vegetable stock

1 large or 2 small dried ancho chile peppers, stems and seeds removed

2 small butternut squash, halved lengthwise, seeded

5 tablespoons EVOO (extra-virgin olive oil), divided

Salt and pepper

1/2 pound cremini mushrooms, quartered

1 medium onion, chopped

2 garlic cloves, finely chopped or grated

1 medium red bell pepper, seeded and chopped

2 small zucchini, cut into 1/2-inch dice

1 teaspoon dried marjoram or oregano, 1/3 palmful

1 scant tablespoon sweet smoked paprika, a light palmful

2 1/2 to 3 tablespoons chili powder, a couple of rounded palmfuls

1 (10-ounce) box frozen corn or 3 ears of corn on the cob, shucked, kernels scraped

1 (14-ounce) can black beans, drained

3 tablespoons tomato paste

1 cup Negra Modelo or other beer of choice

1 healthy tablespoon honey

2 cups shredded yellow cheddar cheese

Preparation

Step 1
Preheat the oven to 425°F.
Step 2
Place the stock and the ancho in a small pot over low heat. Steep to soften the chile.
Step 3
Place the butternut squash on a baking sheet, drizzle with about 2 tablespoons of the EVOO, and season with salt and pepper. Turn the cut side down and roast the squash in the oven until tender, about 45 minutes. Turn upright for the last 15 minutes to brown at the edges. Once the squash is roasted, remove it from the oven, then turn on the broiler.
Step 4
While the squash is in the oven, place a Dutch oven or large high-sided skillet over medium-high heat with the remaining 3 tablespoons of EVOO. Add the mushrooms and brown for 5 minutes, then add the onions, garlic, bell pepper, and zucchini, season with salt and pepper, and cook until the veggies are tender, 8 to 10 minutes.
Step 5
Puree the softened ancho chile pepper in a food processor or blender with the stock.
Step 6
Add the spices, corn, black beans, and tomato paste to the vegetables in the Dutch oven and cook until heated through, 1 to 2 minutes. Add the beer, stir, add the ancho mixture and the honey, then simmer over low heat until ready to serve.
Step 7
Scoop the finished chili into and over the butternut squash halves—the squash halves serving as bowls—and cover the mounded chili with cheese. Place the chili-filled squash under the broiler to melt the cheese, 2 to 3 minutes, then serve.

Rachael Ray's Look + Cook

TagsChili Stew Soup/Stew Corn Vegetable Butternut Squash Squash Mushroom Black Bean Bean and Legume Main Dinner Nut Free Gluten Free Vegetarian Easy Weeknight Meals Make Ahead Simmer Dutch Oven Fall Winter Cookbooks

Recipe information

Ingredients

Preparation

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Recipe notes