Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Champion Chili with the Works




Source of Recipe


LHJ


List of Ingredients




• 4 tablespoons olive oil, divided
• 1 large butternut squash (2-1/2 lbs.), peeled, seeded and cut into 3/4-inch chunks
• 3 medium onions, chopped
• 1 pound carrots, sliced
• 2 green bell peppers, coarsely chopped
• 1 box (10 oz.) frozen corn
• 2 tablespoons chili powder, divided
• 1 tablespoon cumin, divided
• 3 teaspoons salt, divided
• 1/2 teaspoon oregano
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons minced garlic
• 2 cans (28 oz. each) plum tomatoes in juice
• 2 cans (12 oz. each) beer
• 1 chipotle chile in adobo*, minced
• 1 can (15 to 16 oz.) black beans, drained and rinsed
• 1 can (15 to 16 oz.) kidney beans, drained and rinsed
• 1 can (15 to 16 oz.) pinto beans, drained and rinsed
• 1 large zucchini, diced
• Fresh thyme sprigs, for garnish


Recipe



1. Adjust oven racks to center and upper third of oven. Heat oven to 425 degrees F. Toss 2 tablespoons oil, squash, onions, carrots, green peppers, corn, 1/2 teaspoon each chili powder, cumin and salt together in a large bowl. Divide and spread on 2 large jelly-roll pans. Roast 40 to 45 minutes, stirring vegetables and rotating pans halfway through, until tender. Set aside.
2. Meanwhile, toast remaining chili powder, cumin, 2 teaspoons salt and the oregano in a nonstick skillet over medium heat about 2 minutes, stirring constantly, until spices are fragrant.
3. Heat remaining 2 tablespoons oil in a large Dutch oven over medium heat. Add garlic and cook about 1 minute, stirring, just until garlic begins to turn golden. Stir in toasted spices, remaining 1/2 teaspoon salt and the pepper. Add tomatoes, beer and chipotle. Bring to a boil, stirring to break up tomatoes. Add beans; return to a boil. Reduce heat, cover and simmer 30 minutes, stirring frequently. Add vegetables and zucchini; simmer 15 minutes more, stirring occasionally. Spoon into serving bowls and garnish with thyme, if desired.